Thursday, December 26, 2019

Easy Asiago Cheese Rolls

These rolls are made with quick and straightforward dough and are ready in 30 minutes!  With delicious Asiago Cheese on top of those soft and excellent rolls, they're bound to be a hit!

Asiago cheese. numerous memories of my highschool days come flooding back to me.  My love for asiago cheese started in highschool. i might attend Einstein Bagel every single day and obtain an Asiago Cheese Bagel for breakfast.   The cheese on those bagels are the simplest part!

Easy Asiago Cheese Rolls
Easy Asiago Cheese Rolls

So naturally I needed to form an enormous batch of those rolls for myself.   Again, I used my easy dough recipe.  That recipe is awesome and may be used numerous different ways!   This dough worked perfectly for these rolls. the simplest part is that the rolls were ready in only 30 minutes!  They were soft and fluffy on the within and excellent on the surface with the cheese.

You guys are getting to love these rolls.  Fast.  Easy. then delicious thereupon wonderful cheese! you'll make them again and again!

Easy Asiago Cheese Rolls

INGREDIENTS:
Dough Ingredients:

  • 1½ cups warm water
  • 2 Tbsp. sugar
  • 1 Tbsp. yeast
  • 3½ cups flour
  • 1 tsp Salt

Egg Wash Ingredients:

  • 1 egg
  • 1 tablespoon milk
  • 4 oz Asiago Cheese, shredded

INSTRUCTIONS:

  1. Preheat oven to 400 degree and line a cookie sheet with parchment paper.
  2. To make the dough: Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
  3. Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
  4. Divide the dough into 12 sections. Roll each section into a ball and place on a parchment lined baking sheet. Let rest for 10 minutes.
  5. Whisk the egg and the milk in a small bowl. Brush on the top of each roll with the egg wash. Sprinkle generously with asiago cheese. Bake for 12-15 minutes or until golden brown.

Hot Pepper Jack Crab Dip

This Hot Pepper Jack Crab Dip may be a delectable option for your next special day. After baking until it’s gooey and golden serve it with pita chips, crostini or crackers for dipping.

Crab may be a pricey ingredient no matter what dish it’s getting used for. We all love jumbo lump crab cakes but, when you’re entertaining, it’s not always cost effective to serve crab cakes to a gaggle.

Hot Pepper Jack Crab Dip
Hot Pepper Jack Crab Dip

It does however, make a wonderful starter. This cheesy crab dip features a light kick from the pepper jack cheese. If you’re a touch spice shy you'll in fact, use whatever flavor of cheese suits your taste. I ask this dip as special, not only due to the ingredients, but, i used to be inspired by a sweet friend to develop this appetizer for a girls only birthday celebration.

We often cook and convey our dishes together to enjoy and tonight was no different. it had been the right opportunity to require something deserve such an event.

Hot Pepper Jack Crab Dip

INGREDIENTS:

  • 12 oz jumbo lump crab meat
  • 1 8 oz onion and chive cream cheese softened
  • 1 cup real mayonnaise
  • 1/2 cup sour cream
  • 1 Tbsp lemon juice
  • 2 tsp seafood seasoning i.e. Old Bay or Seafood Magic
  • salt and black pepper to taste
  • 3 cup shredded pepper-jack cheese divided
  • 4 oz chopped pimento well drained
  • 1/4 cup grated Parmesan cheese
  • 2 green onion finely chopped
  • 2 clove garlic minced
  • 2 tsp hot sauce adjust to taste

INSTRUCTIONS:

  1. Preheat the oven to 350°F and spritz a 1 1/2 quart baking dish with cooking spray.
  2. Whip together the cream cheese, mayonnaise, sour cream, lemon juice, seafood seasoning, salt and black pepper to your taste.
  3. Fold in the crab meat, 2 cup shredded pepper-jack cheese, drained pimento, grated Parmesan cheese, chopped green onion, minced garlic and hot sauce.
  4. Pour into the baking dish and top with the remaining shredded pepper-jack cheese. Sprinkle the top lightly with additional seafood seasoning.
  5. Bake for 30-35 minutes until bubbly.
  6. Serve with crackers, tortilla chips, garlic bread or pita crisps for dipping.

Wednesday, December 25, 2019

Homemade Fish Sticks Recipe

These Homemade Fish Sticks are very easy to form! they're crunchy and delicious so you'll forget the store-bought stuff! you simply need 4 ingredients to make them.

HOMEMADE FISH STICKS
Have you ever wondered the way to make homemade fish sticks that are flaky on the within and crispy on the outside? Look no more! My recipe is straightforward and makes the simplest fish sticks ever! ditch the frozen stuff from the shop, because you simply need 4 ingredients to form these (plus seasoning). We love them with tartare sauce or served like my Air Fryer Chicken Nuggets, that our youngsters love.

Homemade Fish Sticks Recipe
Homemade Fish Sticks Recipe

How to Make the simplest Homemade Fish Sticks?

  • Start by cutting fillet into 3/4″ wide strips.
  • Prepare the breading station in three shallow dishes: one with flour, one with egg and one with breadcrumbs.
  • Dip each fish piece into flour first, then egg, then breadcrumbs.
  • Fry or bake until golden brown.


What does one got to make homemade fish sticks?

  • white firm fish fillets
  • flour
  • egg
  • breadcrumbs
  • seasoning (salt, pepper, Italian seasoning, garlic powder, Cajun seasoning, lemon pepper mix, etc.)


Homemade Fish Sticks Recipe

INGREDIENTS:

  • 2 white fish fillets tilapia, cod, catfish, etc.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 2 tablespoons half and half
  • 1/4 cup all-purpose flour
  • 1/3 cup plain breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/2 cup vegetable oil for frying in pan (see note for baking)

INSTRUCTIONS:

  1. Slice fillets into 3/4" wide pieces.
  2. Prepare breading station: in one shallow dish, whisk egg and half and half; in another dish, place flour; in the last dish, combine breadcrumbs with garlic powder and Italian seasoning.
  3. Season fish pieces with salt and pepper.
  4. Dip each fish stick in flour first, then egg mixture, then finally in breadcrumbs. Coat evenly, shake of excess. Repeat with all fish pieces. Set them on a plate next to stove. Prepare another plate with a paper towel.
  5. To fry in pan: heat up vegetable oil in pan. Fry fish sticks in batches, until golden brown. Remove onto paper towel lined plate to absorb excess oil.
  6. To bake: preheat oven to 375 degrees F. Bake fish sticks on parchment paper lined baking sheet for 15 to 18 minutes.

Easy One Pan Coconut Curry Shrimp

This Easy One Pan Coconut Curry Shrimp is that the perfect easy healthy weeknight meal served over rice! Make it dairy-free and with fresh or frozen shrimp!

Hi friends! I’m back with an absolutely delicious one-pan curry recipe for you today – this Easy One Pan Coconut Curry Shrimp! It’s one among our family’s favourite easy weeknight meals for 2 reasons: it’s very easy to form in under half-hour, and that i NEVER need to beg my kids to eat it! They lick their plates clean and invite seconds with this tasty meal!!

Easy One Pan Coconut Curry Shrimp
Easy One Pan Coconut Curry Shrimp

All you would like to form this recipe may be a decent non-stick skillet, a bag of shrimp, and a few pantry ingredients that you simply probably have already got in your kitchen. Simply start the rice cooking on the stove or in your rice cooker, and while the rice cooks you'll easily prepare this Easy One Pan Coconut Curry Shrimp recipe from start to finish!

I hope you're keen on this Easy One Pan Coconut Curry Shrimp the maximum amount as we do! Let me know within the comments below, what’s your favourite easy weeknight meal to serve with rice? I’d like to know!

Easy One Pan Coconut Curry Shrimp

INGREDIENTS:

  • 24-30 large shrimp fresh or thawed from frozen, tails and shells removed (optional)
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 red pepper diced
  • 3 cloves garlic minced
  • 2 teaspoons freshly grated ginger
  • a pinch or two (each) salt and pepper
  • 2 tablespoons mild red curry paste use spicy, if desired
  • 1 1/2 teaspoons ground turmeric
  • 1 can diced tomatoes approximately 400 grams or 15 ounces
  • 1 small can coconut milk approximately 165 ml or 5.5 ounces
  • fresh cilantro for garnish, if desired

INSTRUCTIONS:

  1. Rinse the shrimp under cool water, removing the tails and shells (if desired), making sure the shrimp is thawed completely (if using previously frozen). Set aside.
  2. Heat a large skillet over medium heat and add the olive oil.
  3. Add the onion, red pepper, garlic and ginger, and saute until fragrant and the onion and pepper is soft.
  4. Add the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.
  5. Add the shrimp and stir together just until the shrimp start to turn pink.
  6. Add the diced tomatoes and coconut milk and stir, letting the shrimp cook in the liquid as it reduces somewhat (about 4-5 minutes), stirring regularly.
  7. Once the liquid has reduced into a nice sauce and the shrimp is cooked through (this should only take a few minutes), serve it over rice with some fresh cilantro, if desired.

Monday, December 23, 2019

Dark Chocolate Pumpkin Tart

The amazing combination of bittersweet chocolate and pumpkin during this dreamy bittersweet chocolate pumpkin tart gives traditional pie a run its title as fall’s favorite dessert!

Every year, once we start planning our Thanksgiving menu, my mom will ask us which desserts we each want to end off the feast. pie and pie are a given, but the bulk folks will say “something with chocolate also, please!”

Dark Chocolate Pumpkin Tart
Dark Chocolate Pumpkin Tart

So this year, we’ll kill two birds with one stone and I’ll make this show-stopping, scrumptious bittersweet chocolate pumpkin tart.

This has got to be one among the simplest of the straightforward tarts you'll bake, much easier than pie. We’re talking 5 ingredients for the crust and 5 ingredients for the filling. The crust comes together in minutes, no refrigerating or rolling. Just stir the ingredients together.

Dark Chocolate Pumpkin Tart

INGREDIENTS:
Crust:

  • 1 cup all-purpose flour
  • ½ cup dark cocoa powder
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted

Filling:

  • 1 (15 ounce) can pure pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon kosher salt

INSTRUCTIONS:

  1. Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough.
  3. Press dough into the bottom and up the sides of the tart pan. Place tart pan on a baking sheet and bake crust for 10 minutes. The crust will bubble just a bit as it bakes. Remove and let cool for 10 minutes while you make the filling.
  4. In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
  5. Bake for 10 minutes at 425°F. Reduce oven to 350°F and bake for another 25-30 minutes or until filling is set and a toothpick inserted in the center comes out clean.
  6. Let cool at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.

Smoked Gouda Bacon Mac And Cheese

If you’re a lover of gouda and bacon, then this smoked gouda bacon mac and cheese is what you’re trying to find. I mean i actually shouldn’t even ask who may be a fan of bacon, because who isn’t? It really adds a depth of flavor with this gouda mac and cheese, which makes it hard to beat.

So Thanksgiving is simply round the corner. Every family has their traditional sides and for my family, you'll never have Thanksgiving without mac and cheese. It’s almost more important than the turkey! While I usually just make my baked cheddar mac and cheese, i assumed this year i'd change it up and make a baked mac and cheese with bacon.

Smoked Gouda Bacon Mac And Cheese
Smoked Gouda Bacon Mac And Cheese

How did I happen this gouda mac and cheese you would possibly ask? Well my ally, Chris, visited me a couple of years ago in Portland. the primary night he was visiting, i made a decision to form a can chicken and a few smoked gouda bacon mac and cheese. Now the can chicken didn't end up but that’s a story for an additional time, but the smoked gouda mac and cheese was outstanding! it had been so good, that when Chris visited a few of months ago, he asked if I could make it again.

Never one to show down mac and cheese, I didn’t hesitate. the matter was I hadn’t written down the recipe I made some time past so I did my best to recreate it. Luckily for us, i feel it clothed  even better! So if you’re trying to find an excellent side for Thanksgiving or simply love some bacon mac and cheese, this one just could be what you’re looking for!

Smoked Gouda Bacon Mac And Cheese

INGREDIENTS:

  • 1 lb macaroni
  • 1/2 cup plus 2 tbsp unsalted butter, divided
  • 2 cloves garlic
  • 3/4 cup panko breadcrumbs
  • 6 tbsp all-purpose flour
  • 1/4 tsp black pepper
  • 4 cups milk
  • 3 cups shredded applewood smoked gouda (3/4 lb)
  • 3 cups shredded sharp cheddar (3/4 lb)
  • 1 cup shredded Parmesan cheese, divided
  • 8 slices bacon, cooked and crumbled up

INSTRUCTIONS:

  1. Preheat oven to 400°F. Add bacon to parchment-lined sheet and bake for 20 minutes. Remove from oven and let cool before crumbling up.
  2. To make breadcrumb topping, melt 2 tbsp butter in small pan over low heat. Once melted, add panko, garlic and 1/2 cup Parmesan and toss to combine. Set aside.
  3. In large saucepan or Dutch oven, melt 1/2 cup butter. Stir in flour and black pepper. Cook for about 1-2 minutes until well combined. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
  4. While making sauce, cook macaroni according to package and set aside.
  5. Remove sauce from heat and gradually add gouda, cheddar cheese, 1/2 cup Parmesan cheese and the bacon. Stir in until cheese is melted. Add pasta and mix until everything is coated. Pour into a 9x13 greased baking dish. Top with breadcrumb mixture. 
  6. Put under broiler until the mixture bubbles and top is browned. Should be about 1 to 2 minutes. You can't leave unattended or it will burn. Remove from broiler and let rest for 5 minutes.

Chicken And Broccoli Pasta Recipes

I do love an honest classic bowl of spaghetti with marinara, but, i really like to modify it up with a yummy white sauce every now then.

I wont to be really intimated by any dish that included making a white sauce. It’s more simple than you think! This chicken and broccoli pasta are some things you'll want to feature to the menu!

Chicken And Broccoli Pasta Recipes
Chicken And Broccoli Pasta Recipes

I love pasta.  My family loves pasta.  So, we've pasta often during the month.  It’s an honest thing that my kids love veggies to balance it all out!

I usually include some kind of chicken or sausage and add a couple of cooked vegetables. The recipe below involves steamed broccoli but, this is able to be really great with some sauteed green and red bell peppers!  Ooohh, and add some mushrooms!  Okay, now I’m getting hungry!

Chicken And Broccoli Pasta Recipes

INGREDIENTS:

  • 2 Chicken Breasts
  • 1/2 cup All Purpose Flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 TBSP Olive Oil
  • 4 Cups Broccoli Florets, steamed
  • 1 lb Orrecheitte Pasta or Rotini Pasta

For Sauce:

  • 3/4 cup butter, salted
  • 2 Garlic Cloves, Minced
  • 4 TBSP flour
  • 2 cups Heavy Cream
  • 3 cup freshly grated Parmesan cheese
  • 1/2 tsp pepper
  • 1/8 tsp salt

INSTRUCTIONS:

  1. Cook pasta according to directions on package.  Drain and set aside.

For Chicken:

  1. In a large pan, heat olive oil over medium high heat.
  2. On a large plate mix together flour, salt, garlic powder and pepper.  Dredge chicken breasts in flour mixture and shake off excess.
  3. Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through.
  4. Remove from pan and place on a clean plate to rest.

For Sauce:

  1. In a medium sauce pan, heat butter over medium high heat.
  2. Add in garlic and saute for 30 seconds.
  3. Stir in flour and cook for 1 minute, stirring constantly.
  4. Pour in heavy cream, Parmesan cheese, salt and pepper.  Turn heat down to low and stir until cheese is melted and everything is heated through.  Taste for seasoning.

Sunday, December 22, 2019

Reuben Tortilla Pinwheels Recipes

This Reuben Tortilla Pinwheels Recipe is ideal if you're wanting St. Patrick’s Day party food, or if you only love all the flavors during a Reuben sandwich.

You may be conversant in Sara Moulton from Food Network and other television appearance, also as her cookbooks. I’ve been watching her for years, so i used to be quite excited to find out about her newest cookbook, “Everyday Family Dinners“. It’s a cookbook meant for a home cook like me and you — people that want great family-friendly meals.

Reuben Tortilla Pinwheels Recipes
Reuben Tortilla Pinwheels Recipes

My Reuben Pinwheels recipe inspired by one among Sara Moulton’s recipes. once I was cruising around Sara’s website, I found her Reuben Pizza. When brooding about the way to make this into a celebration appetizer, i assumed how great these Reuben Sandwich flavors would be rolled up into a tortilla pinwheel recipe.

While I worked on this recipe, my oldest son came into the kitchen. I’m not really listening to what he’s doing, but subsequent thing i do know he’s spitting out whatever was in his mouth into his hand and asking ” what's THAT????”. See, apparently, my son thought the well-drained sauerkraut was an equivalent because the bowl of shredded Swiss cheese I had on the counter. He grabbed an enormous pinch of sauerkraut and popped it in his mouth expecting cheesy goodness. I laughed so hard. i'm wondering if which will keep him from grabbing the cheese that I’m grating? Probably not.

Reuben Tortilla Pinwheels Recipes

INGREDIENTS:

  • 8 ounces cream cheese (room temperature)
  • 1/2 cup Russian Salad Dressing
  • 1/2 cup sauerkraut (rinsed and very well drained)
  • 8 ounces Swiss cheese (shredded)
  • 12 ounces corned beef deli meat (thinly sliced)
  • 8 flour tortillas (9″ diameter)

INSTRUCTIONS:

  1. Mix together cream cheese and Russian dressing until smooth and creamy. Mix in sauerkraut. Spread one side of a tortilla with cream cheese mixture, almost all the way to the edges. Sprinkle with about 1 oz of cheese. Lay a few slices of corned beef on top of the cheese. Roll up tortilla tightly. Repeat with remaining ingredients, laying rolled tortillas on a plate. Cover and refrigerate for at least 1 hour. Remove from refrigerator and slice into rounds and serve.

Homemade Spaghetti Meat Sauce Recipes

Ditch The Canned pasta sauce For This Flavorful, Beefy, Homemade pasta sauce. Only Takes a couple of Minutes to organize then Let It Simmer For Amazing Flavor. Serve Over Pasta Noodles With Some bread For A Delicious Dinner.

HOMEMADE PASTA SAUCE
This homemade spaghetti meat sauce is one among the recipes that gets remodeled and once again. it's far and away my family’s most loved recipe.

Homemade Spaghetti Meat Sauce Recipes
Homemade Spaghetti Meat Sauce Recipes

It’s one among the recipes that i would like my kids to recollect me for. Like whenever they are available back home they ask mom to form her spaghetti meat sauce.

This homemade  spaghetti meat sauce make me so happy. It’s a simple recipe that literally tastes as if you've got been slaving over a hot stove all day. And it's pretty too. My food looking pretty may be a big deal on behalf of me.

Homemade Spaghetti Meat Sauce Recipes

INGREDIENTS:

  • 1 lb lean ground beef
  • 1 sweet onion, finely diced
  • 4 garlic cloves, minced or pressed
  • 1/2 teaspoon salt
  • 1 can (15 oz) crushed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes w/ garlic, oregano, basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon granulated sugar

INSTRUCTIONS:

  1. Cook ground beef, onion, garlic, and 1/2 teaspoon salt over medium-high heat until the meat is no longer pink. Crumble as you cook it. Drain the meat to avoid a greasy pasta sauce. 
  2. Add in the remaining ingredients and stir to combine. 
  3. Bring to a low boil and then turn heat down to medium low and let it simmer for at least 15 minutes, longer if you can. If it starts to boil and spit sauce, just turn the heat down.
  4. Serve over hot cooked pasta and garnish with chopped parsley and shredded parmesan cheese if wanted. 

Strawberry Skewers Coated Chocolate

What’s better than a chocolate-covered strawberry? Chocolate Covered Strawberries on a Stick! Turn the classic chocolate treat into a fun, fruity, handheld dessert, fit  any celebration! This quick & easy skewer recipe is gluten-free, vegan, allergy-free, and paleo with just 2 ingredients. an ideal kid-friendly thanks to decorate, serve, and eat!

Have you ever turned down a chocolate-covered strawberry? (I’ll account you…) I don’t think so! They’re the simplest “fancy” dessert! a minimum of, I’ve always associated them with a flowery treat. once you cover anything during a thick glossy layer of chocolate, you'll turn any mundane ingredient into a devilishly decadent delicacy!

Strawberry Skewers Coated Chocolate
Strawberry Skewers Coated Chocolate

You might typically associate chocolate-covered fruit with Valentine’s Day, but when it’s summer and every one the berries are just prime and overflowing in your fridge, i feel that’s the simplest time to try to to some chocolate dipping!

It are often so tedious dipping each individual strawberry in chocolate then setting them down on paper to dry (in the method, messing up the graceful, all-around exterior of the glossy chocolate!) Putting the strawberries on a stick completely trumps the old process for various reasons.

Strawberry Skewers Coated Chocolate

INGREDIENTS:

  • 1 lb of Fresh Strawberries
  • 3–4 Cups Allergy-Free Chocolate(s)
  • 4–5 Wooden Kabob Sticks

Optional decorations:

  • Rainbow Confetti Sprinkles
  • Allergy-free White Chocolate
  • Shredded Coconut
  • Chopped Seeds or Nuts
  • Other Fun-Shaped or Colored Sprinkles

INSTRUCTIONS:

  1. Remove the green top leaves from the clean strawberries.
  2. Thread about 4 strawberries onto each wooden kabob stick (leave the last strawberry covering the pointy end).
  3. Melt your choice of chocolate in a large microwave-safe bowl (30-second intervals, mixing with a knife between times until melted).
  4. With the help of a spoon, roll and coat your strawberry sticks in the melted chocolate.
  5. Place upright in a holder for and add optional decorations at this point before the chocolate drys. If drizzling adding chocolate, you will want to wait for the first layer of chocolate to try.
  6. Store the finished sticks in the fridge for 30 minutes before serving.

Honey Garlic Butter Chicken Tenders

These Chicken Tenders are ABSOLUTELY DIVINE! Sweet and Buttery…Golden Brown Crispy outer while staying nice and Tender-Juicy inside!

I suggest cooking up several batches of those, eating some while they’re hot for dinner alongside some rice and broccoli, then packing up the remainder up into meal prep containers and storing them in your fridge for quick meals all week long!

Honey Garlic Butter Chicken Tenders
Honey Garlic Butter Chicken Tenders

In a medium glass bowl, whisk melted butter/ghee, garlic, vinegar and honey. Add within the chicken tenders and sprinkle with sea salt and pepper. Toss/stir until all tenders are nicely coated.

Allow to take a seat and marinate flavors for 5-10 minutes. Heat vegetable oil during a large skillet over medium heat. Add chicken tenders during a single layer to the pan and cook until golden brown on each side, about 8 minutes total.

You might got to cook these chicken tenders in two batches to avoid overcrowding the pan, which prevents that nice golden brown color.

Honey Garlic Butter Chicken Tenders

INGREDIENTS:

  • 1 1/2 lbs. chicken tenders
  • 1 Tbsp olive oil
  • 3 Tbsps clarified butter or ghee, melted
  • 4 fresh garlic cloves, finely chopped
  • 3 Tbsps raw Honey
  • 2 Tbsps apple cider vinegar
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
  • 2 Tbsps fresh chopped parsley

INSTRUCTIONS:

  1. In a medium glass bowl, whisk melted butter/ghee, garlic, vinegar and honey. Add in the chicken tenders and sprinkle with sea salt and pepper.
  2. Toss/stir until all tenders are nicely coated.
  3. Allow to sit and marinate flavors for 5-10 minutes.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add chicken tenders in a single layer to the pan and cook until golden brown on both sides, about 8 minutes total.
  6. You might need to cook these chicken tenders in two batches to avoid overcrowding the pan, which prevents that nice golden brown color.
  7. Sprinkle with fresh chopped parsley and enjoy!

Easiest Overnight French Toast Bake

You can easily prep this the night before in just 10 min. Then just pop it within the oven right before serving. So easy!

Easiest Overnight French Toast Bake
Easiest Overnight French Toast Bake

I am an enormous fan of brunch. If I could, I’d brunch a day, especially since you'll sleep during a bit yet still enjoys all of its breakfast glory, like this baked French toast.

Now this French toast is super simple, super easy and basically fool-proof. better of all, this will be made the night before. No wait, scratch that, this is often meant to be made the night before. Sure, you'll make it a few of hours beforehand but you actually want to offer it a full night in order that your bread slices can take in all that goodness.

Easiest Overnight French Toast Bake

INGREDIENTS:

  • 3 small French baguettes, ends trimmed and cut into 1/2-inch slices
  • 1 1/2 cups milk
  • 3 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons confectioners’ sugar

FOR THE MAPLE GLAZE:

  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 2 tablespoons maple syrup, or more, to taste

INSTRUCTIONS:

  1. Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
  2. In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
  4. Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.
  5. Serve immediately, sprinkled with confectioners’ sugar, if desired.

Cheesecake Banana Bread

Moist and sweet homemade quick bread with cheese cheesecake filling. This Cheesecake quick bread recipe is utterly rich and delicious. So good!

Banana Bread is one among my favorite baking recipes for breakfast, tea or as a late night snack. It’s so good with a cup of tea or coffee; I could always have a slice or two of quick bread.

Cheesecake Banana Bread
Cheesecake Banana Bread

Now, what’s better than regular banana bread? Cheesecake quick bread. Yes, imagine extra layer of creamy cheesecake within the middle of the aromatic, moist and sweet quick bread. this is often the grail of quick bread recipe!

This Cheesecake quick bread recipe is from Delish. As you'll see from the photographs, it’s moist, loaded with bananas with a pleasant swirl of cheese “cheesecake” layer inside each bit of the quick bread. It’s so yummy!

Cheesecake Banana Bread

INGREDIENTS:
Banana Bread Batter:

  •  1/2 cup melted unsalted butter, plus more for greasing the loaf pan (1 stick or 4 oz. butter)
  •  1 cup all-purpose flour, plus more for dusting the loaf pan
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt
  •  3/4 cup sugar
  •  1/4 cup buttermilk
  •  1 teaspoon pure vanilla extract
  •  2 large eggs plus 1 large egg yolk, divided
  •  3 ripe bananas (about 480 g)

Cream Cheese Filling:

  •  4 oz. cream cheese, softened
  •  2 tablespoons all-purpose flour
  •  2 tablespoons sugar

INSTRUCTIONS:

  1. Preheat oven to 350° and butter and flour a 9"-x-5" loaf pan. In a bowl, mash the bananas with a masher. Set aside.
  2. In a large bowl, whisk together 1 cup flour, baking soda, and salt.
  3. In another large bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla extract, 1 egg and 1 egg yolk and mix until smooth. Pour wet ingredients over dry ingredients above and stir until combined, then fold in the mashed bananas.
  4. Make Cream Cheese Filling: In a small bowl, stir together the remaining 1 egg, cream cheese, and 2 tablespoons flour and 2 tablespoons sugar.
  5. Transfer half the batter to the loaf pan. Dollop the Cream Cheese Filling on top and smooth in an even layer with a spatula. Top with the remaining batter.
  6. Bake until deeply golden and a toothpick comes out clean, 1 hour. Let cool at least 10 minutes before slicing and serving.

Gooey Coconut Pineapple Butter Cake

Gooey Coconut Pineapple Butter Cake may be a moist, delicious cake and no need for frosting. Easy cake starting with a ready-mix and with cheese too!

This cake consists of two layers really. Cake on rock bottom (almost sort of a pie crust) and therefore the gooey filling/topping on top. But somehow, it forms one delicious taste treat.

Gooey Coconut Pineapple Butter Cake
Gooey Coconut Pineapple Butter Cake

See the dark top ? Not burnt, it's thanks to all the powdered sugar (Powdered Sugar) utilized in this recipe.

Somehow the Sugar forms that thin layer, which actually seems like paper, but tastes amazing. i prefer to select off those parts and eat it first ! (but i feel that’s only me!).

Gooey Coconut Pineapple Butter Cake

INGREDIENTS:
BOTTOM:

  • 1 Box Vanilla Cake Mix (or similar i.e. yellow cake mix)
  • 1 extra-large Egg
  • 1/2 cup Unsalted Butter, melted

TOPPING:

  • 250 g Cream Cheese, plain, softened ( 8 oz )
  • 2 extra-large Eggs
  • 1 t Vanilla Essence
  • 5 cups Icing Sugar (Powdered Sugar)
  • 1/2 cup Unsalted Butter, melted
  • 1 cup Desiccated Coconut
  • 1 can (440 g) Crushed Pineapple, (do not drain)

INSTRUCTIONS:

  1. BOTTOM: Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking spray
  2. Combine the Cake Mix, 1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture) – press into the bottom of the prepared oven dish
  3. TOPPING:Beat the Cream Cheese until smooth – add the Eggs one-by-one followed by the Vanilla, whilst beating all the time.
  4. Add the Icing Sugar (also cup-by-cup) to the Cream Cheese mixture – beat until well combined – slowly add the melted Butter and Coconut
  5. Fold in the Pineapple – pour filling/topping over the cake mixture in the prepared oven dish – bake for 45 – 55 minutes
  6. The cake is ready when browned – a tester should come out a little sticky – that’s fine
  7. Remove from the oven and let cool completely in the oven dish before cutting into servings

Crab & Cream Cheese Filled Crescent Rolls

Crab and cheese Crescent Rolls are an excellent easy appetizer that's also kinda’ fancy at an equivalent time. So elegant, so tasty, and oh, so simple that you simply can whip these up in but half-hour from start to finish!

Similar in flavor to crab dip,  this tender and flakey appetizer takes it up a notch wrapping the crab and cheese mixture inside a croissant. Serve them hot alongside your other favorite appetizers!

Crab & Cream Cheese Filled Crescent Rolls
Crab & Cream Cheese Filled Crescent Rolls

Unlike some crab filled appetizers that use wonton wrappers and are deep fried, these Crab and cheese Crescents use a more delicate crescent dough and are baked, supplying you with a more tender and flaky appetizer, instead of a crispy one.

Garnish with fresh green onions and serve with duck sauce, soy sauce, teriyaki sauce or sriracha for dipping!

If making beforehand, keep the filling chilled until you're able to assemble. If you cooking them beforehand, allow to chill, mist with cold water and reheat during a kitchen appliance or microwave and that they will look and taste freshly made!

Crab & Cream Cheese Filled Crescent Rolls

INGREDIENTS:

  • 1 can crescent rolls
  • 6 ounces cream cheese softened
  • 1/4 cup mayonnaise
  • 1 cup crab meat cooked, imitation is fine
  • 2 green onions chopped
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt

INSTRUCTIONS:

  1. Pre-heat oven to 375°F.
  2. Lay the crescent roll dough out on the counter and pinch the pre-cut seams closed.
  3. Roll out the dough into an even rectangle and cut into 24 smaller squares.
  4. Add the cream cheese, mayo, crab meat, green onions, cayenne pepper and salt to a bowl and mix well.
  5. Distribute the cheese and crab mixture evenly between the crescent roll squares.
  6. Overlap opposite corners of the crescent roll squares over the cheese and crab mixture and pinch closed.
  7. Place them on a cookie sheet or baking stone and bake at 375°F for 10-15 minutes or until golden brown.

Thursday, December 19, 2019

Pumpkin Spice Cinnamon Coffee Cake

This is the autumn baking formula you’ve all been expecting – Pumpkin occasional Cake! a giant slice of spiced pumpkin cake with cheese filling within the center and crisp brown sugar-cinnamon crumbs on top! Drizzle it with sweet glaze, try it with a cup of occasional, and you’ve got the right begin to your day!

And that’s what i really like the foremost regarding each occasional cake. you'll devour a giant fat slice of  cake within the morning while not filling any guilt. I’m completely keen about occasional cakes.

Pumpkin Spice Cinnamon Coffee Cake
Pumpkin Spice Cinnamon Coffee Cake

Pumpkin Spice Cinnamon occasional Cake
Perhaps you’ve detected, 2 of the 3 recipes have cheese filling. Well, I know, I know… occasional cake ought to be straightforward, single stratified  cake with streusel highping and presumably with an easy glaze drizzled on top, however WHO cares?! a touch cheese filling won’t hurt anyone!!!

Cream cheese filling makes this wet and flavourous, spiced pumpkin cake extremely special. you may eat it for a breakfast or a snack, however it look fancy enough to point out off at a day party or to be served as a course when Thanksgiving dinner.

Pumpkin Spice Cinnamon Coffee Cake

INGREDIENTS:
For Crumb Topping:

  • ¾ cup flour
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg + 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

Glaze:

  • 3/4 cup powdered sugar
  • 1–2 Tablespoons cream or milk (I used cream)

INSTRUCTIONS:

  1. First make the crumbs: in a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  2. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  3. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside.
  4. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  5. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  6. Add dry ingredients and mix to combine.
  7. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes (until the toothpick inserted in the center comes out clean, a few moist crumb is OK) Start checking after 45 minutes because if you bake it too long the cake will be dry.
  8. After 20 minutes run a thin knife around the cake, release the ring from springform pan and take it off.
  9. To make the glaze stir together powdered sugar and cream (or milk) and drizzle over the cake.