Sheet Pan Banana & Bacon Pancakes
2 1/2 cups Buttermilk
2 Eggs, beaten
2 tsp Vanilla Extract
1/3 cup Granulated Sugar
1 tsp Kosher Salt
4 Tbs Unsalted Butter,melted
2 ¾ cups All-Purpose Flour
1 Tbs Baking Powder
1 1/2 tsp Baking Soda
6 pieces Bacon, cooked and cut into 1/4-inch pieces
2 Bananas, cut into 1/4-inch thick slices
2 Tbs Unsalted Butter, melted
Preheat oven to 350°. Line a 13x18" rimmed baking sheet with parchment paper then apply non-stick cooking spray.
In a medium bowl, whisk to combine buttermilk, eggs, vanilla, sugar, salt and butter. In another medium bowl, stir to combine flour, baking powder and soda. Pour wet ingredients over wet ingredients, stirring until just combined (batter will be a slightly lumpy.)
Pour batter into pan and spread evenly. Top with banana and bacon pieces. Bake for 20-25 minutes, until knife inserted into center comes out clean.
(Optional) Turn oven to broil. Brush 2 tablespoons melted butter to top of the pancake and broil 1-2 minutes until golden brown. Cut into 12 pancakes. Serve.
Tap bottom of pan on counter to help evenly distribute the batter in the pan.
Serve pancakes with peanut butter and warmed maple syrup.
For a warm, spicy note, sprinkle bananas with 1 teaspoon ground cinnamon before placing on top of batter.
Ham and Egg Breakfast Pizza
13.8 oz pre-made pizza dough
2 Tbs pesto
1 Cup baby spinach
1/4 Cup sun-dried tomatoes, julienned
4 oz thinly sliced ham
1 1/2 Cups shredded mozzarella cheese
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Spread dough evenly over pan.
Spread pesto on dough. Top with spinach, sun-dried tomatoes, ham and cheese, leaving 4 small wells in the pizza for the eggs. Bake for 11 minutes. 2. Remove pizza from oven and add eggs. Return to oven for 6-8 minutes until the egg whites are set and crust is golden brown. Slice and serve.
As with any pizza, this recipe is fantastic topped with parmesan cheese and crushed red pepper flakes for extra flavor!
Crack eggs into individual bowls to add to the pizza. It saves time and assures no broken shell pieces make it to your pizza.
Pineapple Upside Down Cupcakes
from Cooking Classy™
1 (20 oz.) can pineapple chunks in pineapple juice
1 (8 oz.) can pineapple chunks in pineapple juice
1/3 cup (2.7 oz.) packed light brown sugar
1/3 cup (2.6 oz.) unsalted butter, melted
1 cup (5 oz.) all-purpose flour
3/4 cup (5.6 oz.) granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (2 oz.) unsalted butter, softened
1/2 cup (4 oz.) pineapple juice (from pineapple chunk can)
1 large egg
1/2 tsp. vanilla extract
3/4 cup heavy cream
2 Tbs. granulated sugar
12 maraschino cherries
Preheat oven to 350 degrees. Spray 12 muffin cups well with non-stick cooking spray.
Drain both cans of the pineapple chunks while reserving 1/2 cup of the juice for batter. Place pineapple over several layers of paper towels to drain well. Melt butter in a microwave safe bowl then stir brown sugar into melted butter. Divide mixture among muffin wells, adding about 2 tsp to each. Arrange pineapple chunks on top of the sugar mixture, about 5 in each (you may not use all of them but I found one 20 oz. can wasn't quite enough so I ended up opening 2 cans. The pineapple may be too long to make a flower shape but try to squeeze in 5 of them unless they are large chunks). Set aside.
In the bowl of an electric stand mixer whisk together flour, 3/4 cup sugar, baking powder and salt. Set mixer with a paddle attachment, add butter and pineapple juice then mix until batter is smooth, about 1 - 2 minutes (if using a paddle attachment that doesn't constantly scrape bowl, then occasionally stop mixer and scrape down sides and bottom of bowl throughout mixing process). Mix in egg and vanilla extract until well combined. Divide batter evenly among muffin cups, layering batter over pineapple layer.
Bake in preheated oven until toothpick inserted into into center of cupcake comes out clean, about 23 - 26 minutes. Remove from oven and allow to cool 5 minutes, then run a sharp knife around edges to loosen. Place a wire cooling rack over top of muffin pan and flip to invert onto wire rack. Let cool completely then pipe sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.
For the sweetened whipped cream: In a mixing bowl using an electric hand mixer (or in a clean stand mixing bowl set with whisk attachment), whip cream on high speed until soft peaks form. Add sugar then whip until stiff peaks form.
Cherry Cream Cheese Coffeecake
from Serena Bakes Simply From Scratch
Vanilla Scented Sugar Almond Topping
1/4 cup Granulated Sugar
1 1/2 teaspoons Pure Vanilla Extract
1/2 cup Sliced Almonds
18 Tablespoons Butter, Cold
1 1/4 Granulated Sugar
2 teaspoons Lemon Zest
4 whole Eggs
1 tablespoon Pure Vanilla Extract
1 1/4 teaspoons Baking Soda
1 1/4 teaspoons Baking Powder
1 teaspoon Sea Salt
2 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour
1 1/3 cup Sour Cream
Cherry Cream Cheese Filling
8 Ounces Cream Cheese, Softened
1 teaspoon Vanilla
3 teaspoons Fresh Lemon juice
2 tablespoon Granulated Sugar
1 cup Cherry Pie Filling
Preheat oven to 350 degrees.
Grease a 10 inch tube pan well with butter or shortening. Set aside.
Vanilla Scented Sugar Almond Topping: In a small bowl combine sugar and vanilla and mix until well combined. Add sliced almonds, stir well and set aside.
Coffee Cake: In a large bowl cream butter, sugar and lemon zest until light and fluffy. Scrape sides of bowl.
Add eggs one at a time beating thoroughly between each addition.
Add vanilla, baking soda, baking powder and sea salt. Mix on low speed until thoroughly incorporated.
Add flour and sour cream mix on low speed until just combined being careful not to over mix.
Set 1 1/2 cups batter aside.
Place remaining batter into greased tube pan.
Cream Cheese Filling: Mix cream cheese, vanilla, lemon juice and 2 tablespoons sugar until well combined, creamy and smooth.
Spoon cream cheese mixture evenly over the center of cake batter leaving a 3/4 inch to 1 inch gap around the inside and outside edge of pan.
Spoon cherry pie filling evenly over the top of cream cheese layer still leaving a 3/4 inch to 1 inch gap around the edge to allow the cake to seal closed when baked.
Spread remaining 1 1/2 cup cake batter over the top of cake. Spread all the way to edge to seal. Tap pan gently 3 times to dislodge any air bubbles.
Sprinkle Vanilla Scented Sugar Almond mixture evenly over the top of coffee cake and press down gently to adhere to cake.
Bake for 45-50 minutes or until coffee cake is lightly brown, firm to the touch and when a tooth pick inserted into the center of cake comes out without cake batter adhering to it.
Cool cake in pan for 1 hour.
Carefully run a thin knife around the edge and center of cake to loosen. Invert cake gently onto plate.
Remove cake from pan and finish cooling on a cooling rack.
Chocolate, Peanut Butter & Banana S'more Puffs
from Pepperidge Farm®
3 bars (1.5 ounces each) milk chocolate candy
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
6 tablespoons creamy peanut butter
2 large bananas, cut into 36 (1/4-inch thick) slices
81 miniature marshmallows (about 3/4 cup packed)
Heat the oven to 400°F. Break each candy bar crosswise into 4 pieces along the cut lines, making 12 pieces in all.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Prick the pastry sheet thoroughly with a fork. Cut into 9 (about 3-inch) squares. Place the pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.
Return the pastries to the baking sheet. Spread 2 teaspoons peanut butter on each pastry. Top each with 1 piece chocolate, 4 slices banana and 9 marshmallows. Reserve the remaining chocolate for another use.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the marshmallows are golden. Let the pastries cool on the baking sheets for 5 minutes.
Grilled Lime Chicken with Black Bean Sauce
from Simply Recipes
6 Tbsp lime juice (from 3 to 4 limes)
2 Tbsp extra virgin olive oil
1/2 cup+ (more to taste) chopped fresh cilantro
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 1/2 lbs boneless, skinless chicken breasts, thin cutlets
1/2 cup chopped red onion
2 Tbsp seasoned rice vinegar
Sliced avocados, sour cream, cilantro
Black Bean Sauce
1 Tbsp olive oil
1/2 cup chopped red onion
2 cloves garlic, crushed and minced
1 (15 oz.) can black beans
1 3/4 cups water
1 bay leaves
1/2 cup chopped cilantro, including stems, loosely packed
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Kosher salt, or more to taste
Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well. If the chicken breasts are not already thin cutlets, make them so by cutting them in half horizontally. They should be no more than 3/4-inch thick at their thickets point. Trim the chicken breasts of excess fat then add them to the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours.
Place 1/2 cup chopped red onion in a small bowl and add a couple tablespoons of rice wine vinegar, and enough water to just cover the onions. Chill until dish is ready for garnish.
Prepare Black Bean Sauce while chicken is marinating. First, taste the liquid in the canned beans. If it tastes good, use it, if not, drain the can, and rinse the beans. (Depending on the brand of canned beans, the liquid might be good tasting or not.) Heat 1 Tbsp of olive oil in a saucepan on medium heat. When hot, add the chopped red onions and cook for 5 minutes, until translucent. Add the minced garlic and cook a minute more.
Add the beans to pot, including the can liquid if using (if not, replace with water). Fill up the empty can with water and add that to the pot as well (about 1 3/4 cups of water). Add the bay leaf, chopped cilantro, oregano, black pepper, and salt. Increase the heat to bring to a boil then reduce heat to maintain a low simmer. Simmer uncovered for 10 to 15 minutes. Remove from heat and let sit for a few minutes. Remove the bay leaf. Pulse in a blender several times until somewhat smooth. (Remember to only fill a blender a third of the way if you are blending hot liquids, and hold the top down while you blend.)
Prepare your grill for medium-high, direct heat. Place the chicken breasts on the grill, and grill until they are just cooked through (approximately 1 1/2 to 2 minutes on each side). Remove to platter when grilled.
Serve the grilled chicken with the black bean sauce. Sprinkle with the strained red onions, and garnish with sour cream, guacamole, tomatoes or fresh cilantro.
Southern Pea Salad
from The Seasoned Mom
½ yellow bell pepper, finely chopped
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
¼ cup plain Greek style yogurt
1 Tablespoon dried basil
1 Tablespoon finely diced red onion
2 teaspoons diced pimiento
½ teaspoon apple-cider vinegar
1 teaspoon sugar
½ teaspoon seasoned salt
½ teaspoon granulated garlic
¼ teaspoon pepper
2 lbs. shelled fresh peas, or 2 packages (16 ounces each) frozen tiny peas, thawed
In a large bowl, combine all ingredients except peas. Mix well.
Stir in peas until completely coated with dressing.
Cover and refrigerate salad for at least 3-4 hours. Serve at room temperature.
Hawaiian Macaroni Salad
from I Believe I Can Fry (adapted from Cooks Country)
1 lb elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided
2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper
Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.
Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.
Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.
Note: PLEASE don't try to make this with Miracle Whip.
Molten Caramel-Apple Cakes
2 tablespoons cinnamon graham cracker crumbs (2 squares)
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1 cup caramel topping
1/2 cup all-purpose flour
3/4 cup chopped peeled apple
Powdered sugar, if desired
Heat oven to 450°F. Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully—cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.
here's some things he might like!
Mickey Mouse Cupcakes
Batch of cupcakes
Chocolate sandwich cookies, regular size and mini size
Frost the cupcakes.
Split each cookie into halves (you'll need a total of six regular cookies and twelve mini cookies to decorate a dozen cupcakes).
Push one half of a regular cookie (with the unfrosted side facing forward) halfway down into the center of a cupcake to create the top of the mouse head. For ears, set a pair of mini cookie halves (again, unfrosted sides facing forward) right behind and to the sides of the head. This time press the cookies into the frosting just far enough to hold them in place.
Use the remaining cookie halves to decorate the rest of the cupcakes.
Mickey Mouse's Sugar Cookie Shorts
Template for Sugar Cookie Shorts
Batch of sugar cookie dough
Red food coloring
Pair of disposable kitchen gloves (for kneading food coloring into the dough)
Baking sheet lined with parchment paper
Wire cooling rack
Wearing plastic kitchen gloves, knead red food coloring into the cookie dough (this is a fun job for kids). Wrap the dough in plastic and keep it chilled until you're ready to use it.
Print and cut out the template.
Heat the oven. Cover your work surface with flour-dusted wax paper, and roll the dough out to about 5/8-inch thickness.
Use the template and a kitchen knife to cut out the cookies and then transfer them to the baking sheet.
Gently press two yogurt-covered raisin "buttons" partway into the dough on each cookie. Don't press too hard, just enough for the button to stick in place.
Bake and cool the cookies according to the recipe directions. Enjoy!
Notes: For the best results, the sugar cookie dough should be on the stiff side. You may need to knead a little extra flour into store-bought doughs so the cookies will hold their shape well during baking.
Hot Dog Cookies
2 sticks (16 tablespoons) unsalted butter, softened
1/2 cup (about 2 ounces) confectioners' sugar
1 teaspoon vanilla extract
2-3/4 cups (about 14 ounces) flour
6 to 7 drops red food coloring
Yellow or red decorating icing
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar on high until smooth, about 3 minutes. Beat in the flour and vanilla on low speed until incorporated, about 1 minute. Remove all but one cup of the dough and set aside. Add red food coloring to the 1 cup left in mixer and knead until well combined. Cover both the tinted and untinted dough in separate bowls; place both in the refrigerator to chill for an hour.
Near the end of your cooling period, position a rack in the middle position and preheat the oven to 350°F. Line a baking sheet with parchment paper.
For hot dogs, divide red dough into 16 portions. Shape into approximately 2-inch logs; round the ends, and set aside. Divide the untinted dough into 16 portions. Shape into approximately 3-inch logs; make a length-wise groove in each cookie (You can do this by pressing your finger into it). Smooth any cracked edges with your fingers. These will be the "buns".
Place each "bun" cookie two inches apart on your prepared baking sheet. Place the red "hot dog" cookie dough logs into the "bun" cookies.
Bake until the edges are golden brown, 12 to 15 minutes. Let cool on the sheet before transferring to a wire rack to cool completely.
If desired, sprinkle with a garnish of flaked coconut for "sauerkraut"; for ketchup or mustard, pipe a stripe of red or yellow frosting down the center of each finished cookie.
Makes 16 cookies
Chocolate-Peanut Butter Cookie Pizza
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts
Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.
Note: Prepare the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap and store at room temperature until you're ready to top it off.
Garlic-Herb Cheesy Potatoes
1/2 cup butter or margarine, melted
2 cups herb-seasoned croutons, coarsely crushed
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
2 cups shredded Cheddar cheese (8 oz)
1 cup chive-and-onion sour cream potato topper
1/4 cup chopped onion (1/2 onion)
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (5.2 to 6.5 oz) garlic-and-herb spreadable cheese
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix 1/4 cup of the melted butter and the crushed croutons; set aside.
In large bowl, mix remaining 1/4 cup melted butter and all remaining ingredients. Spoon into baking dish, spreading evenly.
Bake 40 minutes or until browned and bubbly around edges. Sprinkle crouton mixture over potato mixture; bake 10 to 15 minutes longer or until topping is browned.
18 servings (1/2 cup each)
Note: If the chive-and-onion sour cream potato topper isn't available, you can use regular sour cream plus about 2 tablespoons chopped green onions instead.
Grilled Beer-Can Chicken with Spicy Chili Rub
1 (3 1/2 to 4-lb.) whole roasting chicken
1 tablespoon brown sugar
3 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 (12-oz.) can beer
Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.
To bake chicken, place on can in 15x10x1-inch baking pan; bake at 375°F. on lowest oven rack using times above as a guide.
Indirect cooking methods will vary depending on whether you have a charcoal or gas grill, how the burners on your gas grill are arranged and what you are cooking. In general, refer to your grill manufacturer's directions. Just remember, indirect means that the food is not directly over the heat. On a gas grill with two burners, that means cooking over the side of the grill that is not turned on. On a one-burner gas grill, cook on low setting. On a charcoal grill, it means the food is cooked over a drip pan and not directly over the coals. If desired, tie or skewer the legs together before grilling.
Eggs Benedict Biscuit Cups with Bloody Mary Shooters
Eggs Benedict Biscuit Cups
1 package (1.25 oz) hollandaise sauce mix
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 package (6 oz) Canadian bacon slices or cooked ham, cut into fourths
1 plum (Roma) tomato, cut into 8 thin slices
2 teaspoons chopped fresh chives
Salt and pepper, if desired
Bloody Mary Shooters
1 cup bold and spicy Bloody Mary mix
1/4 cup vodka
Heat oven to 350°F. Make hollandaise sauce as directed on package.
Meanwhile, spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.
Bake 25 to 30 minutes or until muffin edges turn golden brown.
Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.
Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.
Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.
Place a large piece of foil on oven rack below pans while baking to catch any drips.
Serve with fun garnishes--a celery stalk or leaves, olives, lemon wedges, pickles or even cocktail onions.
Another nice way to start Dad's day (may even make him smile more).
Island Sticky Puffs
Vegetable cooking spray
3 tablespoons pineapple topping
1-1/2 cups sweetened flaked coconut, toasted
1/4 cup macadamia nuts or filberts, chopped
2 tablespoons caramel sauce, heated according to package directions
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Preheat the oven to 400° F. Spray 6 (2-1/2") muffin-pan cups with the cooking spray.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 10" rectangle. With the long side facing you, spread the pineapple topping on the pastry to within 1/2" of the edge. Sprinkle with the coconut and macadamia nuts. Starting at the long side, roll up like a jelly roll. Press the seam to seal.
Cut the pastry roll into 6 (2") pieces. Place the pastries, cut-side up, into the muffin-pan cups.
Bake for 25 minutes or until the pastries are golden brown. Remove the pan from the oven and immediately place a wire rack upside-down on top of the pan. Invert the pastries onto the wire rack and let cool for 10 minutes. Drizzle each pastry with 1 teaspoon caramel sauce.
When inverting the pastries, make sure to use oven mitts and hold the pan and the wire rack together firmly.
If your muffin pan has 12 cups rather than 6, place the pastries into the center cups and fill the empty outer cups halfway full with water. Bake as directed above. After baking immediately remove the pastries from the pan using tongs and let cool on a wire rack.
This is a nice way to start the day for Dad!
Touchdown Treat Football Cookies
Large, soft cookies (like Archway oatmeal cookies)
Black decorator gel
To make each one, first spread a thin layer of frosting on a large, soft cookie. Cut a square from a second cookie to create a helmet shape and set it atop the first.
Coat the helmet with frosting tinted the color of your family's favorite team, then add eyes (M&M's Minis with black decorators' gel dots), a black string licorice face mask, and 2 more M&M's Minis for the helmet's ear holes.
Betty Crocker Oreo Cookie Cake
Cooking Time: 35 min
1 box Betty Crocker Super Moist chocolate cake mix
1 1/4 cups water
1/2 cup unsalted butter, softened
1 cup coarsely chopped Oreo cookies (about 12)
1 tub vanilla frosting or desired frosting
Heat oven to 350F degrees.
Grease and flour 2 cake pans.
Beat cake mix, eggs, water and margarine on low for 30 seconds; then beat on medium for 2 minutes.
Reserve 2 tablespoons of the Oreos cookies for icing, and fold the balance of them into the cake batter with a spoon.
Bake 30-35 minutes at 350F degrees.
Cool 10 minutes in pans.
Remove from pans and cool completely before icing.
Crush the 2 tablespoons of reserved Oreo cookies very fine and mix into the frosting; frost cake.
Slow Cooked Barbecue Meatloaf
Cooking Time: 10 hr
2 pounds to 2 1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar
Combine ground chuck with half of the tomato soup, the egg, cracker crumbs, honey, 2 teaspoons of the Worcestershire, minced onion, salt and pepper.
Mix well and form into a ball. Place a crinkled length of aluminum foil in the slow cooker so the ends extend an inch or so out of the pot.
Place the meatloaf in the pot on top of the foil (the foil will make it easier to lift out the meatloaf).
Combine remaining soup and Worcestershire, the water, mustard and brown sugar in a small bowl.
Whisk together and pour over the meatloaf. Cover and cook on low for 8-10 hours.
Moroccan Grilled Salmon
Source: EatingWell Magazine
2 tablespoons low-fat or nonfat plain yogurt
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic, minced
3/4 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon salt
Freshly ground pepper to taste
8 ounces center-cut salmon fillet, skinned and cut into 2 portions
2 lemon wedges
Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.
Meanwhile, preheat grill to medium-high.
Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.
Active Time: 20 Minutes
Total Time: 40 Minutes
Yield: 2 servings
Cinnamon Roll Cookies
2 Cups sugar
1 Cup butter, softened
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.
Yield: 6 Dozen
Tangy Pear and Blue Cheese Salad
1/3 cup ketchup
1/2 cup distilled white vinegar
3/4 cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
1/2 cup toasted chopped walnuts
1/2 red onion, chopped
In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.
Calgary Stampede Ribs
4 pounds pork back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons each salt, pepper, chili powder and ground cumin
For the Barbecue Sauce:
1 small onion, finely chopped
2 tablespoons butter or margarine
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons worcestershire sauce
2 tablespoons vinegar
1 1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300 degrees F for 2 hours.
Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.
In a saucepan, saute onion in butter until tender. Stir in the remaining sauce ingredients.
Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup.
Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.
Green food coloring
Black licorice laces
For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover.
The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting.
Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake.
Beef Stewed In Beer
3 tablespoons flour
salt and freshly ground black pepper
2 pounds boneless beef chuck, cut into 2-inch cubes
1/4 cup vegetable oil
2 tablespoons butter
8 medium onions, thinly sliced
12 ounces (3/4 cup) dark beer or ale, preferably Belgian or stout
1/4 cup beef broth
1 bay leaf
1/4 teaspoon dried thyme, crushed
2 teaspoons red currant jelly or brown sugar
2 teaspoons red wine vinegar
1/4 cup minced parsley for garnish
Season the flour with salt and pepper. Toss the beef cubes evenly with the mixture, shaking off excess and set aside for later.
In a 4- to 5-quart heavy casserole or Dutch oven over medium heat, heat the oil until hot (when the beef hits the oil, the fat should sizzle). In 2 batches so as to not crowd the pan, brown the beef on all sides until a deep golden color and remove to a bowl.
Add the butter to the oil and melt, then add the onions and cook, over medium high heat, stirring frequently for about 15 minutes or until the onions are soft and brown.
Slowly add the beer and stock to the onions, scraping the bottom of the pan with a wooden spoon, to lift up the drippings. Set the meat over the onions and add the bay leaf and thyme, and season with salt and pepper to taste. Bring the liquid to a simmer, cover and cook, over very low heat for 1 1/2 hours or until tender.
Uncover the pot and the boil the liquid down a bit to thicken. Stir in the jelly or sugar and vinegar and simmer for another minute. Remove the bay leaf and adjust the seasoning; serve immediately garnished with parsley.
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar or white vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
Sweet Potato Salad with Lemony Buttermilk Dressing
from Good Housekeeping
3 pound (3 large) sweet potatoes, peeled and cut into 1-inch chunks
2/3 cups buttermilk
1/4 cup light mayonnaise
Salt and pepper
3 stalks celery, thinly sliced
1/4 cup red onion, minced
1/4 cup loosely packed fresh parsley leaves, chopped
In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender.
Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Stir in celery, onion, and parsley.
Drain potatoes; cool 10 minutes. Add to dressing in bowl and gently stir until potatoes are well coated. Makes about 8 cups. Spoon potato salad into large container with tight-fitting lid. Can be refrigerated up to 1 day.
Ranch Style Shrimp and Bacon Appetizers
from the Hershey's kitchen
RANCH STYLE BARBEQUE SAUCE(recipe follows)
30 large peeled, deveined shrimp
1/2 pound thick-cut bacon
10 wooden skewers*
1. Prepare RANCH STYLE BARBEQUE SAUCE.
2. Wrap each shrimp with 1/2 bacon strip. Thread 3 wrapped shrimp onto each wooden skewer.
3. Grill or broil shrimp skewers until bacon is cooked and shrimp is no longer translucent, but has turned pink. Baste with barbeque sauce. Return to heat to warm sauce. Serve with additional barbeque sauce, if desired. 10 shrimp skewers.
RANCH STYLE BARBEQUE SAUCE:
1/4 cup vegetable or olive oil
1/2 cup minced onion
2 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon ground black pepper
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1-1/2 cups ketchup
1 cup HEATH BITS 'O BRICKLE Toffee Bits
1/4 cup cider vinegar
3 tablespoons sugar
1-1/2 tablespoons HERSHEY'S Cocoa
1. Heat oil in large saucepan over medium heat; add onion and garlic. Cook until tender. Stir in lemon juice, black pepper, mustard, paprika, hot pepper sauce and salt. Simmer for 5 minutes; reduce heat.
2. Stir in ketchup, toffee bits, vinegar, sugar and cocoa. Simmer 15 minutes. Refrigerate leftovers. About 3 cups sauce.
* To prevent wooden skeweers from burning while grilling or broiling, soak in water about 10 minutes before using.
Ice-cream Cookie Cups
(a totally cool way to serve ice cream!)
1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips
To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.
In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.
Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.
Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside.
Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.
Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream.
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, chopped
1 small garlic clove, minced
1 (16-ounce) box hot-roll mix (like Pillsbury)
1 1/4 cups warm water
10 slices American cheese
Heat the oven to 375° F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.
Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.
In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.
Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese.
Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing.
Makes 24 servings
1 cup MILKY WAY® Brand FUN SIZE®, sliced
1 cup buttermilk
2 tablespoons melted butter
1 cup white flour
1 teaspoon baking soda
1/4 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 ripe banana, mashed
For the Sauce
2 cups MILKY WAY® Brand FUN SIZE®, sliced
1/2 cup heavy cream
Blend buttermilk, butter and egg, set aside. Combine flour, baking soda, sugar and salt. Add dry ingredients to buttermilk mixture, stirring only to moisten. Add banana and blend.
Spoon batter on lightly-greased hot griddle. Press several MILKY WAY® Brand FUN SIZE® slices into each pancake. Flip once when bubbles appear and continue cooking.
For the sauce: Melt MILKY WAY® Brand FUN SIZE® with cream in microwave for 30 seconds. Stir until smooth.
Serve pancakes warm with MILKY WAY® Brand FUN SIZE® sauce or fresh fruit.
Makes 10 (5-inch) pancakes.
If this doesn't make your "big kid" bounce off the walls, nothing will. hehehe
1 loaf of French bread, cut into 1/2-inch cubes
1/2 pound cooked ham or sausage, cubed
1 8-ounce pkg frozen chopped spinach, thawed and drained
12 cherry tomatoes, sliced in half
8 ounces Cheddar cheese, grated
1 teaspoon dried mustard
1/4 teaspoon pepper
1 cup milk
Heat the oven to 350° F. Butter a 13- by 9- by 2-inch baking dish and line with the bread cubes.
Cover the bread with layers of ham or sausage, chopped spinach, cherry tomatoes, and grated cheese.
In a separate bowl, whisk the eggs, dried mustard, pepper, and milk. Pour the mixture over the casserole.
Bake for 30 minutes, then broil for 2 minutes, or until the cheese turns golden brown. Makes 8 to 10 servings.
What's better than hot, fresh, salty pretzels? Hot, fresh, salty pretzels shaped into letters that spell D-A-D! Or P-A-P-A or T-H-E M-A-N. This pretzel recipe is easy (the dough is ready-made) and kid-friendly (no boiling is involved). We've also included a quick and delicious honey-mustard dip.
1-pound loaf frozen white bread dough
4 cups warm water
1 1/2 tablespoons baking soda
1 tablespoon water
Coarse salt (Morton coarse kosher salt worked best for us)
2 tablespoons melted butter (optional)
1/4 cup yellow mustard
1 1/2 tablespoons honey
Thaw the bread dough according to the package directions but do not let it rise. Heat the oven to 450°. The dough will be easier to roll if it is at or near room temperature. Using a sharp knife (a parent's job), divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry, unfloured surface. If the dough is very elastic and difficult to shape, roll it as best you can, set it aside for 10 minutes, and then try again. Shape the dough into letters, pinching seams tightly.
In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside.
Carefully dip the dough letters into the baking soda and water mixture and place them on the prepared baking sheet(s). Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until dark brown. Brush the pretzels with melted butter, if desired. Makes about 8 letters. Serve warm with honey-mustard dip.
To make the dip, stir together the honey and mustard in a small bowl. Keep the sauce refrigerated until it's needed.
3 tablespoon black peppercorns
Four 6 ounce beef filets, about 1 1/2 in. thick
1 tablespoon vegetable oil
1/3 cup cognac
1 cup beef stock
1/2 cup heavy cream
Wrap peppercorns in a clean dish towel, then crush, either by pressing firmly with the bottom of a heavy skillet or by tapping gently with a mallet. (Peppercorns should be cracked, not ground.) Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.
Heat butter and oil in a large skillet over medium high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to 4 warmed plates. Cover loosely with foil to keep warm while you prepare sauce.
Add cognac to hot pan, then carefully ignite with a long handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3 to 5 minutes. Season with salt and pour over steaks.
This post was modified from its original form on 10 Jun, 10:28