in Desserts.

Peanut Butter Balls Recipe

Peanut Butter Balls Recipe

Ingredients:

3 lbs. powdered sugar
1 lb. margarine or butter
4 cups peanut butter
3 packages chocolate chips
⅓ cake paraffin wax

Directions:

Heat the chocolate chips and paraffin wax in a double boiler until they melt. Combine the powdered sugar, margarine, and peanut butter in a large bowl and mix them with your hands until everything is well blended. Chill for 1/2 hour. Roll the dough into balls and chill them. Then, dip the balls into the melted chocolate, and cool them on wax paper. Store the peanut butter balls in the refrigerator, and try not to eat them all in one sitting!

This recipe makes around 175–200 balls depending on how big you roll them (and how many you eat while making them).

 
in Breads.

Homemade Olive Garden Bread Sticks

Homemade Olive Garden Bread Sticks

Ingredients

  • 1 cup + 2 Tbsp warm water (110 – 115 degrees)
  • 1 1/4 tsp active dry yeast
  • 2 Tbsp granulated sugar, divided
  • 3 – 3 1/4 cups all-purpose flour
  • 1 3/4 tsp salt
  • 3 Tbsp vegetable oil

Topping

  • 2 Tbsp margarine or butter
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
  2. Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
  3. Bake in preheated oven 11 – 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.
 
in sides.

Baked Avocado Fries

Baked Avocado Fries

Ingredients:
  • 3 ripe (but not overripe) avocados
  • ½ cup all-purpose flour
  • Salt and black pepper
  • 2 eggs – see Notes for substitute to veganize
  • 1½ cups panko breadcrumbs
  • 1 Tbsp butter or margarine, melted
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Cooking spray
Directions:
  1. Preheat oven to 450 F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside.
  2. Slice avocados lengthwise – for three avocados, you’ll get 20-22 fries.
  3. Set up three bowls in an “assembly line” (prepare your best Laverne and Shirley routine). In the first bowl, place the ½ cup of flour and add a pinch of salt and a few grinds of black pepper.
  4. Crack the eggs into the middle bowl and beat lightly.
  5. In the last bowl, combine the panko and melted butter and mix with your fingers to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine.
  6. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the panko and place on the wire rack. Spray lightly with cooking spray.
  7. Bake for 20-25 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice.
 
in Desserts.

Apples Fries with Cinnamon

Apples Fries with Cinnamon

Ingredients
  • Fresh middle size green apples (2 or 3)
  • 2 cups canola oil
  • 1 cup cornstarch
  • 3 tbs cinnamon
  • ½ cup sugar
  • You can melt some caramel for dipping. Or make your own from scratch.
Instructions
  1. Wash and cut the apples into fry shapes
  2. Slowly heat the oil in your deep frying pan.
  3. Mix the cornstarch with 1 tbs cinnamon in a bowl
  4. Coat the apples in the cornstarch and cinnamon right away. Use a strainer to shake off the excess.
  5. Mix the remaining 2 tbs cinnamon and ½ cup of sugar in a separate bowl. Place aside.
  6. Once oil has reached 350 degrees, fry the apples a few at a time.
  7. Once the fries are golden brown place them on a paper towel to dry. Then sprinkle with cinnamon and sugar.
  8. Drizzle them with caramel or eat plain!
 

Toasted Ravioli

Ingredients

4 cups Vegetable Oil
6 whole Eggs
1/2 cup Half-and-half
2 cups All-purpose Flour
2 cups Seasoned Breadcrumbs
24 whole Frozen Ravioli (cheese Or Meat)
2 cups Jarred Marinara Sauce, Heated
1/4 cup Shredded Parmesan Cheese
1 Tablespoon Minced Fresh Parsley

Directions

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.
Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.
Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.
3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!
Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

 
in sides.

Creamy Au Gratin Potatoes for the Crock-Pot

Ingredients:
4 large russet or red potatoes, sliced into 1/4 inch slices {I used a combination of russet and reds}
1 onion sliced into rings OR minced dried onion {I used the minced dried onion, probably about 1/4 cup…its less detectable to the kids}
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups shredded cheese {the original recipe calls for cheddar, here I used mozzarella, because that’s what I had in the fridge}

Directions:
1. Grease crock-pot dish.
2. Layer sliced potatoes in crock-pot occasionally sprinkling layers with dried onion.

3. Repeat with potatoes and onions.

4. In a large saucepan melt the butter over medium heat.
5. Stir in flour, salt and pepper.
6. Whisk in milk.

7. Cook mixture over medium heat until thickens. Stir in the shredded cheese; continuing to whisk until cheese is melted and mixture is smooth.

8. Pour the cheese sauce over the potatoes.

9. Cover and cook on low for 6-8 hours OR cover and refrigerate for cooking the next day.

 
in Breakfast.

Easter-Brunch-Egg-Bake-Recipe

Easter Brunch Egg Bake Recipe

Ingredients:

  • 2 cups shredded Cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons butter
  • 1 (4.5 ounce) jar sliced mushrooms,
  • drained
  • 1/3 cup sliced green onions
  • 1/2 cup chopped red bell pepper
  • 2 cups diced fully cooked ham
  • 8 eggs
  • 1 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9×13-inch baking dish.
3.Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
4.Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
5.Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.

 

Easy-Avocado-Provolone-Turkey-Wraps-Recipe

Easy Avocado Provolone Turkey Wraps Recipe

Ingredients:

  • tortilla wraps,
  • garlic and herb laughing cow cheese
  • spinach, black pepper turkey
  • 2 slices provolone cheese
  • 1/4 sliced avocado
  • 4 strips red bell pepper.

Directions:
Layer tortilla, garlic and herb laughing cow cheese, spinach, black pepper turkey, 2 slices provolone cheese, 1/4 sliced avocado, and 4 strips red bell pepper.

 

Jalapeno Popper Wontons With StringCheese-Recipe

Jalapeno Popper Wontons With String Cheese Recipe

Ingredients:

  • Canola or Peanut Oil
  • Large egg-roll wrappers
  • One egg..to seal the edges
  • String Cheese
  • Fresh Jalapenos
  • Ranch Dressing

Directions:

  1. Cut off both ends of each Jalapeno & slice them in down the center in half, creating 2 pieces.
  2. Remove all the insides of the Jalapeno halves. Remove all seeds!
  3. Add stick of String Cheese between those 2 Jalapeno halves. Then, put it back together.
  4. In a small bowl, mix the egg-wash – 1 beaten egg and a teaspoon of water
  5. Lay out a egg-roll wrapper and brush all of the edges with egg-wash
  6. Roll it up! Make sure it’s real tight.
  7. Heat up 3″ of oil in a large pot
  8. Add Jalapeno’s, and roll them around in the oil until golden!
  9. Drain and ENJOY!
 

Cheddar-and-Pepper-Stuffed-Bacon-Wrapped-Chicken-Recipe

Cheddar and Pepper Stuffed Bacon Wrapped Chicken Recipe

Ingredients:

  • 2 Chicken Breasts
  • 2 slices extra sharp cheddar cheese
  • 1 sweet red or orange pepper
  • 4 pieces bacon

Directions:

  1. Carefully cut open chicken breasts with a long thin knife. You’ll want to butterfly them, but be careful to not cut yourself or pull the knife up or down to get an uneven cut.
  2. Season inside with salt and pepper.
  3. Cut cheddar slices in half so you can lay them inside chicken and not overhang.
  4. Cut pepper into long strips that lay flat.
  5. Lay into chicken, fold chicken back up.
  6. Carefully wrap chicken with bacon.
  7. If you are having a hard time, you can use a toothpick to keep the chicken closed and the bacon from sliding off- but that is totally optional.
  8. Bake at 350 for 30 minutes, check chicken’s internal temp.
  9. When chicken is cooked thoroughly, set to broil and crisp bacon under broiler for about 2 minutes.
  10. Serve with veggies and a salad, rice or other side dish and enjoy!