Perfect Pie Dough Recipe.

Perfect Pie Dough Recipe.

Ingredients:

(makes 4 thin pie crusts or 2 apple pies)

2 1/2 cups flour 1 cup Shortening (Butter Flavored Crisco) or Butter 1 tsp salt

1. With a pastry cutter, cut the Flour, Butter and Salt together. This step is an important one. Be sure to cut it together well. You will not want to mix the dough much after this step so that you have a nice flakey crust. Handling the dough to much will result in a less flakey pie crust.

Add the following:

1 Tbsp Vinegar 1 Egg (beat with a fork before adding to dough mixture) 1/2 cup cold Water

2. Beat the Egg before adding it to the dough mixture. 3. Add the Vinegar and cold water and then mix together with your clean hands just enough to combine. It should still be lumpy. 4. Separate the dough into 4 equal sized balls. Set 3 aside. 5. Flour a smooth flat surface and your rolling pin. 6. Roll out pie dough into a very thin round pie crust. I like to roll it out onto a sheet of wax or parchment paper with some sprinkled flour. If you have trouble with the pie dough sticking to your roller, dust it with more flour.

*You can also add another sheet of wax paper on top of the dough and roll out your crust between the layers of wax paper.

7. Flip the pie dough over a 9 inch pie plate and carefully peel away the parchment paper. 8. Gently place the pie dough into the pie dish. 9. Take a knife and cut away the excess pie dough along the edge of the pie plate. 10. Flute the edges of the pie crust by pinching it together with your fingers. There are many different ways to do this. Experiment and find one that works for you!

11. If you are baking a pie shell you will need to poke some holes into the pie crust with a fork.

12. Line the pie with parchment paper and fill with some dry beans to weigh down the pie crust so that it holds it's shape while baking.

13. Bake for 1o­15 minutes in a 375 degree oven.

If you are baking a Double Crusted Pie, you will need to do the following... 1. Roll out another round pie crust. 2. Dip your fingers in some water and lightly rub them along the edge of the pie crust. This is important to create a good seal between the top and bottom pie crusts. 3. Place the upper shell on the top of the pie and then lightly press the top and bottom crusts together. 4. Trim the excess pie dough with your knife. 5. Flute the edges of your pie crust. 6. Rub some milk onto the top of the pie crust so that it turns a lovely brown color when it bakes. 7. Sprinkle a pinch of white sugar on the top of the pie. 8. To bake, simply follow the directions for baking your pie crust according to your recipe. (For example, our favorite Apple Pie recipe bakes at 400 degrees for 15 minutes and then 45 minutes at 35o degrees).

Broccoli tater tots

Broccoli tater tots

Ingredients:

1 head of broccoli 100g cheddar cheese 50g panko breadcrumbs 50 Italian breadcrumbs Half an onion (finely diced) Handful of chopped parsley (optional) Salt and pepper 1 egg

Method:

Preheat oven to 200 degrees. Boil broccoli for 1 minute and then run under cold water to stop the cooking process. Chop the broccoli into small pieces and mix together with the breadcrumbs, egg, diced onion, salt and pepper and parsley (optional). Form the mixture into little tots, and place on a lined baking tray. Cook for 20 mins, turning halfway through. Serve immediately with the dip of your choice. Simple, healthy(ish) and delicious. Enjoy!

Banana Bread Crumb Cake

Banana Bread Crumb Cake.

 

serves 12

Ingredients

2 cups flour 3 tsp baking powder 1 tsp salt 3 ripe bananas ½ cup butter, room temperature 2 cups granulated sugar 2 eggs 1 tsp vanilla 1 cup milk Crumb Filling and topping 1 cup cold butter, cubed 2 cups light brown sugar 2 cups flour *optional glaze 1 cup powdered sugar 1-2 Tbsp milk

Instructions

Preheat oven to 350° Spray a 9x13 baking dish with cooking spray, set aside In a medium bowl whisk together flour, baking powder and salt. set aside. In a large bowl mash bananas until they become liquified. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well. Stir in milk and flour until combined. Crumb Filling/Topping Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. *If desired mix powdered sugar and milk together and drizzle on top. Can be served warm or at room temperature. Notes Can be served room temperature or warm. Store airtight for up to 2 days.

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Ingredients

2 1/2 cups peeled and grated carrots*

Dry Ingredients

2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 cup light brown sugar, packed 1 cup pecans, finely chopped (I use my food processor) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon + 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground nutmeg

Wet ingredients

4 large eggs 3/4 cup vegetable oil 1/2 cup vanilla Greek yogurt (regular or lowfat) 1 teaspoon vanilla extract 2 teaspoons orange extract

Cream Cheese Filling

8 oz. cream cheese, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 3 tablespoons all purpose flour

Orange Cream Cheese Glaze

4 oz. cream cheese, softened 2 tablespoons butter, softened 2 tablespoons orange juice 2 teaspoons lemon juice 1 teaspoon orange extract 1/2 teaspoon vanilla extract 2 cups powdered sugar, sifted

Optional Decorative Garnishes

roasted pecans, roughly chopped orange zest

Instructions

Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).

Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.

Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days.

Notes

*To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice smile emoticon

Frushi

Frushi.

Makes about 20 pieces. Serves 5.

Ingredients:

- 1 1/2 cups short grain rice. - 2 cups water - 3 Tbsp sugar - 1/4 tsp salt - 1 cup coconut milk - 1 1/2 tsp vanilla A variety of fruit an berries: - pineapple - strawberries - mango - kiwi - blackberries - raspberries In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water. Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it’s too runny. Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about 1/2 inch thick over the paper into approximately a 7” x 5” rectangle. Slice fruit of choice into long pieces. Use a potato peeler to shave thin slices off the mango. Toast a 1/4 cup of coconut shreds for 3 minutes. Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker. Coat the rolls with either the mango slices, or the toasted coconut. Slice each roll into 6 pieces. With the rest of the rice, roll into balls and place thin slices of kiwi or strawberries over top ( like nigiri) with half a blackberry on top to look like fish eggs. Blend 1/4 cup raspberries with 1/4 cup water to make a dipping sauce. Enjoy!

Chicken Parmesan baked penne

Chicken Parmesan baked Penne.

Ingredients:

Serving Size: 6-8

- 1 pound ziti *can substitute with penne*
- 2 chicken breasts
- 25 oz tomato sauce
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1/4 cup basil
- Salt to taste
- Pepper to taste

Preheat oven to 375 degrees F.

Boil pasta for 10 minutes, then drain. Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.

Pour half of the pasta into a greased 11x7-inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, 1/2 cup of parmesan, 1/8th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.

Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil. Serve warm and enjoy!

Gooey brownie mud hen bars

Gooey Brownie Mud Hen Bars.

Ingredients- - 1 Box Brownie Mix + Corresponding Ingredients (eggs/oil/water) - 2 Egg Whites - 1 cup Brown Sugar - 1/2 cup Pecans - 1/2 cup Mini Marshmallows - 1/2 cup Chocolate Chips Prepare Brownie Mix according to directions on the box. To a medium mixing bowl add two egg whites and beat until stiff peaks form (about 2-3 minutes). Carefully fold in Brown Sugar until incorporated. Pour Brownie Mix into greased 9x9 inch baking pan. Top Brownie Mix with Pecans, Marshmallows, and Chocolate Chips. Spread Brown Sugar Meringue evenly over brownie layer. Bake in preheated oven at 350˚F (175˚C) for 35 minutes - (f the top starts to brown too quickly - cover loosely with aluminum foil halfway through). Remove from oven and allow to cool completely at room temperature. Enjoy!

Spaghetti Bolognese

Spaghetti Bolognese.

Ingredients:

olive oil 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick 2 sprigs of fresh rosemary , leaves picked and finely chopped 2 cloves of garlic , peeled and finely sliced 1 onion , peeled and finely chopped 500 g quality British beef mince 200 ml beef or veg stock 1 x 280 g jar of sun-dried tomatoes 2 x 400 g tins of plum tomatoes 500 g dried spaghetti Parmesan cheese extra virgin olive oil

Method:

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the stock.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving. Enjoy!

Pad Thai

Pad Thai

Ingredients:

Serves 4

- 8 oz Noodles (we used pad thai noodles, but feel free to substitute them for another type) - 2 tbsp Sesame Oil - 2 Eggs - 1 Diced Chicken Breast - 1/4 cup of Shallots - 3/4 cup Pad Thai Sauce (we used 1/8 cup each of fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha) - 1 cup Bean Sprouts - 1/2 cup Crushed Peanuts - 1/4 cup Green Onions - 1/4 cup Cilantro

Method:

Cook noodles according to package instructions. Toss with 1 Tbsp. of sesame oil and set aside. Pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs. When the eggs are finished cooking, set aside. Pour another 1/2 Tbsp. of sesame oil into the pot and add 1 diced chicken breast. Set aside once chicken is fully cooked. Add shallots to the pot (no need for sesame oil first - there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant. Then, add your noodles, eggs, and chicken back into the pot. Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and Sriracha). Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra peanuts, green onions, and cilantro. Enjoy!

GARLIC PARMESAN CHEESE BOMBS

GARLIC PARMESAN CHEESE BOMBS

SERVES: 4 (makes 12 Cheese Bombs)

INGREDIENTS

1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits) 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total) 4 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 tablespoon parmesan cheese

Method:

Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

DIY Tortillas

DIY Tortillas

Ingredients:

2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version) 3/4 teaspoon salt 3/4 cup very warm tap water

Method:

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isnt done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients havent been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes. This makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; dont over bake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner stack them one on top of the other in the warmer.

No Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake

Ingredients:

Crust-

- 24 chocolate cream cookies - 1/3 cup butter, melted

Filling-

- 8 oz cream cheese, softened - 1/4 cup butter, softened - 1/4 cup sugar - 1 Tbsp. vanilla extract1 cup semisweet chocolate chips - 8 oz heavy whipping cream

Method:

Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs.

Ingredients:

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine: 1 pound ground beef 1 pound hot Italian sausage 1/2 tsp garlic powder 2 tsp salt 1 tsp black pepper 1 cup bread crumbs 1/4 cup parmesan cheese 2 eggs 1/2 cup whole milk 1/2 cup chopped parsley

Method:

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.

Enjoy!

Philly Cheese Steak Cups.

Philly Cheese Steak Cups

Ingredients:

1 green pepper, chopped 1/2 medium onion, chopped 1 cup mushroom, chopped 1 lb rib eye steak, thinly sliced olive oil 1/2 tsp salt 1/4 garlic powder 1/4 ground pepper 1/3 cup milk 1/3 cup heavy cream 1 package puff pastry, thawed 1/2 cup provolone cheese, grated

Method:

Sautè chopped pepper and onions in a skillet over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside.

In another skillet, cook the sliced rib eye (the meat will cook in it’s own fat so no oil necessary!)

Once meat is cooked through, add the pepper mixture, and season with salt, pepper and garlic powder to taste.

Add cream and milk. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat.

Cut thawed pastry dough into 3-4 inch squares and place in a greased muffin tray.

Fill with 1/4 cup cheesesteak mix and bake for 10-12 minutes at 400 degrees Fahrenheit.

Take out of oven and cover with shredded parmesan cheese.

Bake again until cheese has melted. Serve and enjoy!

Baked Parmesan Chicken Strips

Baked Parmesan Chicken Strips 

Ingredients

10 boneless skinless chicken tenders 1 cup buttermilk 1 Tablespoon Franks Hot sauce 1¼ cups flour 1¼ cups panko bread crumbs ¼ cup cornmeal ¼ cup Parmesan cheese 4 tablespoons butter 1 Tablespoon salt 1 teaspoon pepper 2 teaspoons garlic powder 1¼ teaspoons onion powder ¼ teaspoon Cayenne pepper

Method:

In a small zip-lock bag, mix together salt, pepper, garlic powder, onion powder, and cayenne pepper. In a large zip-lock bag mix together buttermilk, Franks Hot sauce, and 1 Tablespoon of spices from the small zip-lock bag. Add chicken tenders to the bag and zip tight. Make sure the chicken is well coated. (I then put this bag in a second zip-lock bag to make sure there is no leakage in my refrigerator.) Refrigerate for three to four hours or up to 24 hours. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and place butter on it. Put it in the oven until the butter is melted. In a new large zip-lock bag mix together flour, breadcrumbs, cornmeal, Parmesan cheese and remaining spices. Pour half the mixture into a separate large zip-lock bag. Remove chicken tenders one at a time adding six chicken tenders to the first bag and six chicken tender to the second bag. Seal up bags tightly and Shake the bags until the chicken is evenly coated. (you can also use a giant dish or a pan and coat that way. I just like less dishes) Place chicken on top of the melted butter in the cookie sheet. Bake for at 400 degrees F for 13 minutes and carefully flip and bake another 5 to 8 minutes. Turn on broiler and broil until chicken becomes the crispness you like. Serve with ranch dressing. Enjoy!!

Chocolate Whoppie Pies

Chocolate Whoopie Pies

Ingredients

1 cup butter, softened 1¾ cups sugar 2 eggs 2 cups buttermilk 1 teaspoon vanilla 3 cups flour ¾ cup cocoa 2 teaspoons baking soda 1 teaspoon baking soda 7 Minute Frosting 1½ cups sugar 2 Tablespoon corn syrup 5 egg whites ¼ teaspoon salt 2 teaspoons vanilla

Method:

Preheat oven to 400 degrees F. In a large mixing bowl combine butter and sugar and beat. Add eggs and beat again. Add buttermilk and vanilla, and mix again. Add flour, cocoa, soda, and baking powder and mix until just combined. Line a cookie sheet with parchment paper and scoop 12 cookies onto it. Bake at 400 degrees F for 10 minutes and cool on cookie sheet for 2 minutes before removing. Minute Frosting Fill the bottom half of a double boiler about half way with water and heat to a boil. Combine sugar, corn syrup, egg whites, and salt in the top pan of a double boiler and beat until just combined (about a 30 seconds to 1 minute). Place on top pan on top of the bottom double boiler filled with the boiling water, making sure that the water is not touching the bottom of the top double boiler. Beat on medium-high speed for 7 minutes while frosting cooks. Frosting should become thickened and have a glossy appearance. Allow frosting to cool. Spread frosting quite thick on a cooled cookie and then place another cookie on top. Enjoy!

Baked Salmon with honey-garlic glaze

Baked Salmon with Honey-Garlic Glaze

Ingredients:

1/2 cup honey 1/3 cup low sodium soy sauce 3/4 cup pineapple juice 1 Tablespoon minced garlic 1 1/2 teaspoons minced fresh ginger 4 (6-oz.) salmon filets 1 teaspoon cornstarch Chopped scallions, for garnish Toasted sesame seeds, for garnish

Method:

In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade.)

When you are ready to bake the salmon, preheat the oven to 350°F and line a baking sheet with foil. Remove the salmon from the fridge, lightly coat the foil with cooking spray and arrange each filet skin side down on the baking sheet. (Discard the marinade in the bag.) Bake the salmon for about 15 minutes or until it’s cooked through. (The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.)

While the salmon is baking, pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl whisk together the cornstarch with 2 teaspoons water. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking it until it reduces and is thick enough to coat the back of a spoon.

Remove the salmon from the oven, transfer each filet to a serving plate and top it with the glaze. Garnish the salmon with chopped scallions and sesame seeds and serve immediately.

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake.

Ingredients

For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated lemon zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice 1/3 cup sugar

For the Lemon Glaze:

1 cups confectioners’ sugar, sifted 2 to 3 tablespoons fresh lemon juice

Method:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pour-able. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Pizza Pinwheels

Pizza Pinwheels.

Ingredients:

1 17.6-ounce package puff pastry, thawed to room temperature ½ cup marinara 3 cups shredded part-skim mozzarella cheese ½ pound sliced pepperoni

Method:

Preheat the oven to 400º F. Line a baking tray with parchment paper and set aside. Roll out one sheet of the puff pastry on a floured surface, using a rolling pin to make it slightly larger. Top with half the marinara, half the pepperoni, and 1 cup of the mozzarella. Starting at one of the narrow ends of the rectangle, roll the dough into a tight log, pressing down to seal. Slice into 1-inch pieces and place on the baking sheet, leaving 2 inches between each pinwheel. Repeat with the remaining sheet of puff pastry, marinara, pepperoni, and 1 cup mozzarella to make more pinwheels. Sprinkle each pinwheel with the remaining cheese. Bake the pinwheels until they are golden brown and the puff pastry is cooked through, 18 to 22 minutes. Serve hot.

Fudge Brownies with Cheesecake swirl.

Fudge Brownies with Cheesecake swirl.

Prepare fudge browny mix per instructions on box. Or use the brownie recipe posted earlier.

Beat 8oz of cream cheese until smooth. Add 1/4 cup sugar and mix again until smooth. Add an egg and 1/2 tsp vanilla extract and beat until well incorporated.

Spread the browny mix in a 9x9 pan. Dollup the cream cheese topping evenly, and swirl with the back of a spoon. Don’t over swirl.

Bake at 375F for 35-40 minutes, until cheesecake topping is beginning to turn golden. Enjoy!!

Chicken Meatballs with Hoisin Sauce

Chicken Meatballs with Hoisin Sauce.

Ingredients:

2 tablespoons hoisin sauce 1 tablespoon reduced-sodium soy sauce 1 teaspoon sesame oil 1/4 cup dry bread crumbs 3 tablespoons chopped green onions 3 tablespoons minced fresh parsley 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot 1-1/2 pounds chicken mince

Sauce:

1/4 cup rice vinegar 1/4 cup hoisin sauce 2 tablespoons water 2 tablespoons sesame oil 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot Thinly sliced green onions and sesame seeds for garnish

Method:

In a large bowl, combine the first eight ingredients. Crumble chicken mince over mixture and mix well. Shape into scant 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, combine the sauce ingredients; heat through. Serve with meatballs. Garnish with thinly sliced green onions n sesame seeds. Enjoy!!

Watermelon balls in sweet ginger-mint syrup

Watermelon balls in sweet ginger-mint syrup.

Ingredients:

3/4 cup sugar 2 tablespoons fresh chiffonaded mint leaves and few stems 1 teaspoon roughly chopped fresh ginger 3/4 cup water 2 cups scooped watermelon

Method:

In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon scoops and garnish with fresh mint leaves.

Dark,Rich,Moist Chocolate Cake

Dark,Rich,Moist Chocolate Cake.

Ingredients:

2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 tablespoons Black Cocoa, optional 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 2 eggs 1 cup buttermilk 1 cup strong black coffee 1/2 cup vegetable oil 2 teaspoons vanilla extract

Method:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. I used a simple and delicious Chocolate Buttercream Frostingfrom Savory Sweet Life. One batch was perfect for this layered chocolate cake.

ENJOY!!

Red Velvet Cheesecake

Red Velvet Cheesecake. 

Ingredients:

CHEESECAKE LAYERS:

2 (8-in.) round disposable aluminum foil cake pans 1 (12-oz.) package white chocolate morsels 5 (8-oz.) packages cream cheese, softened 1 cup granulated sugar 2 large eggs 1 tablespoon vanilla extract

RED VELVET LAYERS:

1 cup butter, softened 2 1/2 cups granulated sugar 6 large eggs 3 cups all-purpose flour 3 tablespoons unsweetened cocoa 1/4 teaspoon baking soda 1 (8-oz.) container sour cream 2 teaspoons vanilla extract 2 (1-oz.) bottles red liquid food coloring 3 (8-in.) round disposable aluminum foil cake pans White Chocolate Frosting: 2 (4-oz.) white chocolate baking bars, chopped 1/2 cup boiling water 1 cup butter, softened 1 (32-oz.) package powdered sugar, sifted 1/8 teaspoon table salt

Method:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. (I find that double-wrapping helps prevent leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting (basic cream cheese frosting): Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don't slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve, and refrigerate any leftovers.

ENJOY!!

Homemade Glazed Doughnut Holes

Homemade Glazed Doughnut holes.

Ingredients:

For the glaze:

1 1/2 cups confectioners' sugar 3 to 4 tablespoons whole milk 2 teaspoons vanilla extract

(You can coat them with chocolate or any other toppings u like)

For the doughnut holes:

5 cups vegetable oil, for frying 1 cup milk 1 large egg 2 cups all-purpose flour 2 Tablespoons sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, melted

Method:

Make the glaze:

Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Make the doughnut holes:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately. Enjoy!!

**Notes:

The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.

The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

Egg noodles with chicken and vegetables

Egg noodles with chicken and vegetables.

Ingredients:

8 ounces thin egg noodles
3 cups water 3 chicken bouillon cubes 2 boneless skinless chicken breasts 2 tablespoons olive oil 2 tablespoons sesame oil 1 onion, chopped 1 garlic clove, minced 1 celery rib, thinly sliced 2 cups cabbage, thinly sliced 2 stalks bok choy, sliced 1 carrot, shredded 1⁄4 cup frozen green pea 1 tablespoon cornstarch 2 tablespoons cold water 1⁄4 cup light soy sauce

Method:

Boil egg noodles in water adding bouillon cubes until al dente. Drain well reserving liquid. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside. Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth. Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.

Dates, Cranberry and Pistachio energy bites.

Dates, Cranberry and Pistachio energy bites.

INGREDIENTS:

8 ounces (about 1 packed cup) chopped dates 1/2 cup honey 1 Tablespoon chia seeds (optional) 1 Tablespoon ground flax seeds pinch of salt 1 1/2 cups old-fashioned oats (dry, not cooked) 1 cup shelled pistachio nuts 1 cup dried cranberries 1/3 cup white chocolate chips (optional)

METHOD:

Combine the dates, honey, chia seeds, flax seeds and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture -- if it is too thick, add in another tablespoon or two of honey.

Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries, and white chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.) Enjoy!

Teriyaki Chicken on Skewers

Chicken Teriyaki on Skewers.

Ingredients:

75ml teriyaki sauce 2 tbsp clear honey 1 tbsp soy sauce Colored peppers cut into cubes 4 chicken breasts, cut into chunks bunch spring onions, trimmed 1 tbsp vegetable oil

Method:

If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken and peppers onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving. Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.