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Caramel Peanut Butter Cookie Cups

Ingredients

  • 1 cup salted butter softened
  • 1 cup smooth peanut butter
  • 1 1/2 cups golden brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 24 Kraft caramels approximately 9 oz
  • 8 oz Reese s Peanut Butter Cup Minis
  • 8 oz Reese s Peanut Butter Cup White Chocolate Minis
  • 1/2 cup roasted salted peanuts

Instructions

  1. Preheat oven to 350F.
  2. In a large mixing bowl cream together butter peanut butter brown sugar and granulated sugar with an electric mixer.
  3. Add in eggs and vanilla. Continue mixing.
  4. Gradually add in flour baking powder and salt while mixing.
  5. Press cookie dough into greased muffin tins and form into cups.
  6. Bake until edges of cookies are just starting to brown. 11-13 minutes.
  7. Remove from oven.
  8. Place one caramel in the center of each cookie cup and press down gently.
  9. Place two of the chocolate peanut butter cups and two of the white chocolate peanut butter cups into each cookie cup on top of the caramel.
  10. Sprinkle the peanuts on top of the cookie cups.
  11. Return the cookies to the oven for 5 minutes to finish baking.
  12. Remove from oven and allow to cool for about 15 minutes before removing the cookies from the pan. If you try to remove them too soon they will just fall apart.
  13. Serve and enjoy!

This article and recipe adapted from this site

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Pumpkin Cookies With Brown Butter Icing

IngredientsCookies:

  • 1/2 c. butter softened
  • 3/4 c. white sugar
  • 3/4 c. packed brown sugar
  • 1 c. canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. clove
  • 1 tsp. pumpkin pie spice

Icing:

  • 3 c. powdered sugar
  • 1/2 c. unsalted butter
  • 1/4 c. milk
  • 2 tsp. vanilla

InstructionsCookies:

  1. In a large mixing bowl cream together the butter and sugars.
  2. Add pumpkin egg and vanilla; beat until well-blended.
  3. In another large bowl combine remaining ingredients (all the dry cookie ingredients).
  4. Add dry ingredients to pumpkin mixture and beat until just combined.
  5. Drop on cookie sheets by tablespoonfuls and flatten slightly.
  6. Bake at 350 degrees for 10-12 minutes or until edges are lightly browned.
  7. Remove cookies to a wire rack. Cool completely.

Icing:

  1. Place the powdered sugar in a medium bowl and set aside.
  2. Melt butter in a small saucepan over low-medium heat stirring frequently until it foams the foam dissipates it turns a deep golden brown and develops brown flecks and a nutty fragrance about 10 minutes or so. Toward the later stages around the time it begins to foam watch the brown butter very closely. It can go from brown to burned very quickly.
  3. Remove from heat cool 2-3 minutes and *carefully* pour over powdered sugar.
  4. Add milk and vanilla and vigorously whisk the mixture until smooth. If the icing seems to seize or separate you just need to reeeeeeally mix it to emulsify it. You can use an electric mixer if preferred. But don t give up thinking it s ruined it just needs to be emulsified so give it a serious mixing! Icing should be thin enough to spread but not runny or drippy. Add additional milk or powdered sugar as needed to achieve desired consistency.
  5. Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!
  6. Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature cookies will keep for 4-5 days. They ll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!

This article and recipe adapted from this site

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Best Recipes-takeout Chicken Fried Rice

ÍNGREDÍENTS

  • 1 cup ríce
  • 3 chícken breasts cooked and shredded (Í recommend slow cooker chícken teríyakí)
  • 1 oníon díced
  • 2 cloves garlíc mínced
  • ½ cup frozen peas
  • 4 carrots díced
  • 2 eggs
  • 3 tablespoons sesame oíl (or you can substítute butter!)
  • ¼ cup soy sauce

Optíonal: sesame seedsÍNSTRUCTÍONS

  1. Prepare 1 cup ríce wíth two cups water ín a ríce cooker or on the stovetop.
  2. Meanwhíle heat sesame oíl ín a large skíllet over medíum heat. Add oníon garlíc peas and carrots. Cook for 5-7 mínutes.
  3. Crack eggs ínto pan and scramble míxíng wíth vegetables.
  4. Add ríce chícken and soy sauce to pan. Stír to combíne and remove from heat.

This article and recipe adapted from this site

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Slow Cooker Bacon Garlic Chicken Breast

Íngredíents

  • 4 chícken breasts boneless and skínless
  • 12 slíces bacon thíck cut
  • 1/2 cup brown sugar
  • 2 tsp garlíc mínced
  • salt and pepper to taste optíonal
  • fresh parsley optíonal garnísh

Ínstructíons

  1. Ín a medíum bowl míx brown sugar mínced garlíc salt and pepper.
  2. Place the chícken breasts on a plate and rub the míxture onto each.
  3. Wrap each chícken breast all around wíth 2-3 bacon slíces startíng and fíníshíng on the bottom of each breast.
  4. Place the wrapped chícken breasts ínto the crock pot ín a síngle layer snugglíng them ín as evenly as possíble.
  5. Sprínkle any remaíníng brown sugar míxture on top.
  6. Cover wíth líd and cook on low for 3-5 hours or untíl an ínternal temperature of 165°F (74°C) ís reached.
  7. Optíonal: After cookíng place under the broíler (about 6 ínches from the heatíng element) for 2-3 mínutes to críspen up the bacon.
  8. Garnísh wíth optíonal parsley. Serve and enjoy!

This article and recipe adapted from this site

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Cheddar Ranch Chicken Burger

IngredientsChicken Burger Patties

  • 2 lbs ground chicken
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 1 oz ranch seasoning mix
  • 3 garlic cloves smashed and minced
  • 1/2 cup finely diced onion
  • 1/2 cup finely shredded cheddar cheese

US Customary – MetricInstructionsTo Make Chicken Burger Patties:

  1. Combine all ingredients in the mixing bowl and mix until evenly incorporated throughout.
  2. Cover a baking sheet or a large cutting board with parchment paper and shape the burger patties. You want to shape all the patties before starting to cook so that the burgers cook at the same time.
  3. Preheat a large cooking pan over medium heat and add oil. Cook burgers for 6-8 minutes on each side depending on the size of the burgers.

To Make Burgers:

  1. To make the burgers you will need buns bacon lettuce tomatoes and ranch dressing. You can also add any other veggies you would like.

This article and recipe adapted from this site

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The Most Amazing French Onion Chicken

Ingredients

  • 2 medium yellow onions thinly sliced into rings
  • 3 tablespoons butter
  • 1 cup plus 3 tablespoons beef broth divided
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
  • 2 tablespoons flour
  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • 3/4 cup parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping (optional)

Instructions

  1. Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook stirring occasionally so the onions don t burn for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
  2. While onions are cooking prepare the chicken by drizzling with oil then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan cook chicken for 4-5 minutes on each side (don t clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet that is okay).
  3. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook stirring throughout until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
  4. Top chicken with one slice of provolone each then one slice of swiss then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  5. Spoon some of the onions and gravy over the top of the chicken garnish with thyme or parsley and cracked black pepper and serve.

This article and recipe adapted from this site

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Blueberry Cheesecake Shooters

I don t eat a lot of desserts because I d rather consume my calories the savory way. But I must admit to having a soft spot for dessert shooters. So I thought today felt like a definite blueberry…

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Greek Chicken Bowls (meal Prep Easy)

IngredientsGreek Chicken

  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste

Cucumber Salad

  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp – up to 1 Tbs minced garlic adjust to garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste

The Rest

  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Instructions

  1. In a large plastic zip bag combine olive oil garlic lemon juice red wine vinegar oregano greek yogurts and salt and pepper. Massage to mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate for at least 20 minutes up to 12 hours.
  4. Drain the chicken from the marinade discarding the marinade.
  5. In a skillet heat some olive oil over medium-high heat.
  6. I used my Anolon Skillet which I love because it heats evenly is metal utensil friendly and can be used in the oven up to 400 degrees.
  7. Add chicken when it is hot and cook flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  8. Remove from pan and let cool.
  9. Once cool cut into bite sized pieces. Just make sure you let it cool or all the juice will run out.
  10. Meanwhile make cucumber salad by chunking the cucumbers and tossing in a bowl with the lemon juice olive oil red wine vinegar garlic and oregano. Set aside
  11. Make tzatziki sauce by combining the Greek yogurt cucumber garlic dill weed lemon juice lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  12. Refrigerate while assembling your bowls.
  13. Cook brown rice according to package directions. When finished cooking divide between meal prep containers 1/2 cup in each container halve cherry tomatoes and mix with red onion slices. Divide amongst the bowls.
  14. Top with chicken cucumber salad and some tzatziki sauce.
  15. Keep for 3- 5 days in airtight container serve cold!

Base Recipe adapted from this SITE

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The Best Lemon Coconut Bars

INGREDIENTS

  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Powdered Sugar
  • 3/4 Cup Cold Butter
  • 4 Large Eggs
  • 1 1/2 Cups Sugar
  • 1/2 Cup Fresh Lemon Juice
  • 1 Teaspoon Baking Powder
  • 3/4 Cup Sweetened Flaked Coconut

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine flour and confectioners sugar and butter in a food processor. Pulse until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes
  3. Meanwhile in a mixing bowl beat the eggs sugar lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown.
  4. Cool on a wire rack. Cut into bars.

This article and recipe adapted from this site

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10-minute Wonton Soup

Make this light satisfying 10-minute wonton soup in less time than it takes to get through the line at the drive-through.