tag:blogger.com,1999:blog-70388207599135680932024-03-12T16:20:59.093-07:00hawapasutri2for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-7038820759913568093.post-84991941226769856252020-03-10T02:32:00.000-07:002020-03-26T18:49:44.762-07:00BUTTERMILK TEXAS SHEET CAKE<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vRwzu5ivNGA/XmdepPEGOqI/AAAAAAAAJz4/zwWKYfXxCM0gyx9xvgDMk-kBbgY_5iRMgCLcBGAsYHQ/s1600/BUTTERMILK%2BTEXAS%2BSHEET%2BCAKE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-vRwzu5ivNGA/XmdepPEGOqI/AAAAAAAAJz4/zwWKYfXxCM0gyx9xvgDMk-kBbgY_5iRMgCLcBGAsYHQ/s1600/BUTTERMILK%2BTEXAS%2BSHEET%2BCAKE.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;">INGREDIENTS<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Cake</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">2-1/2 cups all-purpose flour</span></li><li><span style="font-size: large;">2 cups sugar</span></li><li><span style="font-size: large;">1/2 cup oil</span></li><li><span style="font-size: large;">1 cup water</span></li><li><span style="font-size: large;">1 stick butter</span></li><li><span style="font-size: large;">2 eggs</span></li><li><span style="font-size: large;">2 tsp. vanilla</span></li><li><span style="font-size: large;">1 tsp. cinnamon</span></li><li><span style="font-size: large;">1-1/2 tsp. baking soda</span></li><li><span style="font-size: large;">2/3 cup buttermilk</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Frosting</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">6 Tbsp. butter</span></li><li><span style="font-size: large;">1 cup light brown sugar (packed)</span></li><li><span style="font-size: large;">1/2 cup milk</span></li><li><span style="font-size: large;">4 to 5 cups powdered sugar</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INSTRUCTIONS</b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;">Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.</span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;">Cake </span></b></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Add the flour and sugar to a large bowl. Mix it up and set it aside.</span></li><li><span style="font-size: large;">Add the oil, butter, and water to a saucepan, turn it on medium-high, and bring it to a boil.</span></li><li><span style="font-size: large;">Pour the boiling oil mixture over the flour and mix until well blended.</span></li><li><span style="font-size: large;">Add the eggs, cinnamon, baking soda, vanilla, and buttermilk and mix with a beater until well blended.</span></li><li><span style="font-size: large;">Pour into the jelly-roll pan and bake for 20-25 minutes until cake tester comes out clean.</span></li><li><span style="font-size: large;">Allow cake to cool for at least 30 minutes.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Frosting</b> </span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Add the butter and brown sugar to a sauce pan and cook on medium-high.</span></li><li><span style="font-size: large;">Bring the mixture to a boil and cook until it begins to thicken and the brown sugar dissolves.</span></li><li><span style="font-size: large;">Remove from heat and let it cool for a minute or two.</span></li><li><span style="font-size: large;">Add the milk and mix it in.</span></li><li><span style="font-size: large;">Add the powdered sugar and mix with a beater until it is smooth.</span></li><li><span style="font-size: large;">Pour over the cake and let cool.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br /><br /><div class="MsoNormal">Read Full Recipe >>>> <a href="https://www.backtomysouthernroots.com/buttermilk-texas-sheet-cake/" target="_blank">Click Here</a></div>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-90022423402805630182020-03-10T02:28:00.000-07:002020-03-26T18:49:45.141-07:00EASY BLACKBERRY PIE BARS RECIPE<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KeKEaWwi1T8/XmddsC4NjbI/AAAAAAAAJzw/V7OCWTMRu8AsUsWSRMQ5EQLjSrSHpOOfACLcBGAsYHQ/s1600/EASY%2BBLACKBERRY%2BPIE%2BBARS%2BRECIPE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-KeKEaWwi1T8/XmddsC4NjbI/AAAAAAAAJzw/V7OCWTMRu8AsUsWSRMQ5EQLjSrSHpOOfACLcBGAsYHQ/s1600/EASY%2BBLACKBERRY%2BPIE%2BBARS%2BRECIPE.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><b><span style="font-size: large;">INGREDIENTS<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>CRUST</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">2 1/2 cups all-purpose flour (12 1/2 ounces)</span></li><li><span style="font-size: large;">1 teaspoon salt</span></li><li><span style="font-size: large;">1/2 cup shortening</span></li><li><span style="font-size: large;">1/2 cup unsalted butter</span></li><li><span style="font-size: large;">1 egg, separated</span></li><li><span style="font-size: large;">2/3 cup milk (actually a little less)</span></li><li><span style="font-size: large;">1/2 cup cornflakes cereal, crushed</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>FILLING</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">3 to 4 cups blackberries</span></li><li><span style="font-size: large;">2/3 cup sugar (more or less depending on sweetness of berries)</span></li><li><span style="font-size: large;">2 1/2 tablespoons cornstarch</span></li><li><span style="font-size: large;">1 to 2 teaspoons lemon zest (optional)</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>GLAZE</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/2 cup powdered sugar</span></li><li><span style="font-size: large;">1 tablespoon water or milk</span></li><li><span style="font-size: large;">1/2 teaspoon vanilla</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INSTRUCTIONS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 350 degrees. Line a 9x13 pan with foil, overhanging on the ends so you can easily lift to remove the bars from the pan. Lightly spray the foil with cooking spray.</span></li><li><span style="font-size: large;">Add the flour, salt, shortening, and butter to a large bowl and mix with a pastry blender until it looks like cornmeal with pea-sized and smaller pieces.</span></li><li><span style="font-size: large;">Place the egg yolk in a small liquid measuring cup and lightly beat with a fork. Then add milk to the mixture until it reaches 2/3 cup. Stir the milk mixture into the flour mixture.</span></li><li><span style="font-size: large;">Divide the dough into two equal portions. Lightly cover one portion with plastic wrap or other so it doesn't dry out, then roll out the other portion until it is close to 9x13 size or a little smaller. Carefully place the rolled out dough into the prepared pan as the bottom crust, gently press it out to cover the bottom of the pan, if needed. Spread crushed cornflakes over the bottom crust.</span></li><li><span style="font-size: large;">In a medium bowl, gently stir together the blackberries, sugar, cornstarch, and lemon zest (if using). Pour the berry mixture into the pan and spread on top of the cornflakes and crust.</span></li><li><span style="font-size: large;">Roll out the other portion of dough to 9x13 size and place in the pan over the berries. Lightly beat the egg white, then brush over the top crust.</span></li><li><span style="font-size: large;">Bake at 350 for 35 to 45 minutes, until crust is golden brown.</span></li><li><span style="font-size: large;">Meanwhile, in a small bowl, whisk together the powdered sugar, water or milk, and vanilla for the glaze. Pour the glaze over the bars after the bars have cooled a bit. Serve warm, at room temperature, or refrigerate and serve cold.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://fabulesslyfrugal.com/recipes/blackberry-pie-bars-recipe/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=654223702_25624752_105349" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-73056491468712629212020-03-10T02:25:00.000-07:002020-03-26T18:49:45.426-07:00CROCK POT CANDY<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n1N7Y8Wm1JQ/XmddCwC5YUI/AAAAAAAAJzk/hQQkwqkeq70T46tKbTancncUBH7UUaaPQCLcBGAsYHQ/s1600/CROCK%2BPOT%2BCANDY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-n1N7Y8Wm1JQ/XmddCwC5YUI/AAAAAAAAJzk/hQQkwqkeq70T46tKbTancncUBH7UUaaPQCLcBGAsYHQ/s1600/CROCK%2BPOT%2BCANDY.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INGREDIENTS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">34.5 ounces honey roasted dry roasted peanuts (I used planters)</span></li><li><span style="font-size: large;">32 ounces almond bark (vanilla flavored)</span></li><li><span style="font-size: large;">12 ounces semisweet chocolate chips</span></li><li><span style="font-size: large;">4 ounces German chocolate bar (by Baker's)</span></li><li><span style="font-size: large;">optional garnish: sprinkles or crushed candy canes</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INSTRUCTIONS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Layer ingredients into crockpot (I used a 5 quart), cover.</span></li><li><span style="font-size: large;">Cook for 1 hour on low temperature. Do not stir.</span></li><li><span style="font-size: large;">After 1-hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).</span></li><li><span style="font-size: large;">Meanwhile, line countertop or table with a long piece of parchment paper.</span></li><li><span style="font-size: large;">Turn off crockpot. Use a 1 tablespoon scooper to scoop out candy from crockpot and onto parchment paper. Make sure candy is not touching. Top with favorite garnish.</span></li><li><span style="font-size: large;">Allow to cool completely.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://www.theslowroasteditalian.com/2014/12/crockpot-candy-recipe.html" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-73103197924254281372020-03-10T02:22:00.000-07:002020-03-26T18:49:45.690-07:00Vanilla Crazy Cake<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-c2kIesR7Y68/XmdcRgExlbI/AAAAAAAAJzc/IWiFTxRvPCIzWayPIUqQdZD6tLbV__MNACLcBGAsYHQ/s1600/Vanilla%2BCrazy%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-c2kIesR7Y68/XmdcRgExlbI/AAAAAAAAJzc/IWiFTxRvPCIzWayPIUqQdZD6tLbV__MNACLcBGAsYHQ/s1600/Vanilla%2BCrazy%2BCake.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 1/2 Cups All-purpose flour</span></li><li><span style="font-size: large;">1 Cup Sugar</span></li><li><span style="font-size: large;">1 tsp Baking soda</span></li><li><span style="font-size: large;">1/2 tsp Salt</span></li><li><span style="font-size: large;">1 tsp White vinegar</span></li><li><span style="font-size: large;">5 tbsp Vegetable oil</span></li><li><span style="font-size: large;">1 Cup Water</span></li><li><span style="font-size: large;">1 1/2 tsp Pure vanilla extract</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, and salt in a greased 8" square (or round...I prefer the round, but I've made this in both) baking pan. </span></li><li><span style="font-size: large;">Make 3 depressions in the dry ingredients - two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one. </span></li><li><span style="font-size: large;">Pour water over the entire thing and mix until smooth. </span></li><li><span style="font-size: large;">Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!</span></li></ol><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://totallythebomb.com/vanilla-crazy-cake" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-9218134145876582422020-03-10T02:18:00.000-07:002020-03-26T18:49:45.982-07:00The Best Lemon Cheesecake<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VixkhQSoMgU/XmdbY7bxdwI/AAAAAAAAJzQ/Dvh3WTBLLyQOjMeT8sgrfq3zQ2kbAT-uwCLcBGAsYHQ/s1600/The%2BBest%2BLemon%2BCheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-VixkhQSoMgU/XmdbY7bxdwI/AAAAAAAAJzQ/Dvh3WTBLLyQOjMeT8sgrfq3zQ2kbAT-uwCLcBGAsYHQ/s1600/The%2BBest%2BLemon%2BCheesecake.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>For the coconut cookie crust:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 1/2 cups graham cracker crumbs see notes</span></li><li><span style="font-size: large;">1/2 cup sweetened shredded coconut</span></li><li><span style="font-size: large;">4 tbsp unsalted butter melted and cooled slightly</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>For the lemon cheesecake:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">4 8-oz blocks cream cheese softened</span></li><li><span style="font-size: large;">3/4 cup granulated sugar</span></li><li><span style="font-size: large;">2 tbsp all purpose flour</span></li><li><span style="font-size: large;">2 tbsp milk</span></li><li><span style="font-size: large;">1 cup sour cream</span></li><li><span style="font-size: large;">4 pcs large eggs</span></li><li><span style="font-size: large;">2 packages 4-serving size lemon instant pudding</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.</span></li><li><span style="font-size: large;">Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.</span></li><li><span style="font-size: large;">Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.</span></li><li><span style="font-size: large;">Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that's OK.</span></li><li><span style="font-size: large;">Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy, still wobbly (but not soupy) in the middle and the edges are starting to turn brown and separating from the edge of the pan.</span></li><li><span style="font-size: large;">Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely - at least 4 hours (preferably overnight).</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://theunlikelybaker.com/best-lemon-cheesecake-ever/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-10042028607370380592020-03-10T02:16:00.000-07:002020-03-26T18:49:46.258-07:00Easy No Bake Cookies<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RKtM3qNFXuE/Xmda1EBFL7I/AAAAAAAAJzI/6z4hCJ_PuG82pr4B73ZjbDj7tYknxQGVgCLcBGAsYHQ/s1600/Easy%2BNo%2BBake%2BCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-RKtM3qNFXuE/Xmda1EBFL7I/AAAAAAAAJzI/6z4hCJ_PuG82pr4B73ZjbDj7tYknxQGVgCLcBGAsYHQ/s1600/Easy%2BNo%2BBake%2BCookies.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/2 cup butter</span></li><li><span style="font-size: large;">2 cups sugar</span></li><li><span style="font-size: large;">1/2 cup milk</span></li><li><span style="font-size: large;">1/4 cup cocoa powder</span></li><li><span style="font-size: large;">3/4 cup peanut butter</span></li><li><span style="font-size: large;">2 tsp vanilla</span></li><li><span style="font-size: large;">3 1/2 cups quick cooking oats</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">In a large saucepan or high sided saute pan add your butter, sugar, milk and cocoa powder.</span></li><li><span style="font-size: large;">Melt together and bring to a boil and boil for 1 minute then remove from heat.</span></li><li><span style="font-size: large;">Add in your peanut butter and vanilla and whisk until smooth and combined.</span></li><li><span style="font-size: large;">Add in your oats and stir until full covered and coated.</span></li><li><span style="font-size: large;">Lay down a piece of parchement paper on a flat surface and using a cookie scoop or ice cream scoop, scoop about 2 heaping tablespoonfuls into mounds on your parchement paper and let set for about 20 minutes.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://tornadoughalli.com/easy-no-bake-cookies/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-67787869646942639772020-03-10T02:13:00.000-07:002020-03-26T18:49:46.523-07:00DEPRESSION ERA CHOCOLATE CAKE RECIPE<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x5km0ZbGsOw/XmdaJ_hP9aI/AAAAAAAAJy8/jvg5ppgY1ZkhH9ZsoW_ny7zbmhy38tuhwCLcBGAsYHQ/s1600/DEPRESSION%2BERA%2BCHOCOLATE%2BCAKE%2BRECIPE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-x5km0ZbGsOw/XmdaJ_hP9aI/AAAAAAAAJy8/jvg5ppgY1ZkhH9ZsoW_ny7zbmhy38tuhwCLcBGAsYHQ/s1600/DEPRESSION%2BERA%2BCHOCOLATE%2BCAKE%2BRECIPE.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;">Ingredients: </span></b></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">3 cups flour (Either spelt or unbleached all-purpose or a combination of both)</span></li><li><span style="font-size: large;">2 cups organic cane sugar</span></li><li><span style="font-size: large;">1 tsp sea salt (you can find my favorite salt here)</span></li><li><span style="font-size: large;">6 Tbs cocoa powder</span></li><li><span style="font-size: large;">2 tsp aluminum-free baking soda</span></li><li><span style="font-size: large;">1/2 tsp ground ginger</span></li><li><span style="font-size: large;">3/4 cup coconut oil, melted and cooled</span></li><li><span style="font-size: large;">2 tsp pure vanilla extract</span></li><li><span style="font-size: large;">1 Tbs strong coffee (or you can use instant coffee dissolved in the water) </span></li><li><span style="font-size: large;">2 cups warm temperature water</span></li><li><span style="font-size: large;">2 Tbs apple cider vinegar</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Directions:</b> </span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.</span></li><li><span style="font-size: large;">In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda, and ginger, stirring to mix well.</span></li><li><span style="font-size: large;">Add melted and cooled coconut oil, vanilla, and warm water. (If using instant coffee, dissolve the coffee into the warm water first, making sure it’s fully dissolved.) Stir well to combine.</span></li><li><span style="font-size: large;">Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.</span></li><li><span style="font-size: large;">Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 pan rather than two cake pans, the cake might take a bit longer to bake through.)</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://www.ourheritageofhealth.com/depression-era-chocolate-cake/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-14046307413352088342020-03-10T02:11:00.000-07:002020-03-26T18:49:46.792-07:00Lemon Raspberry Cheesecake Bars<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FV7FLkmtGjU/XmdZhXUyRaI/AAAAAAAAJy0/ZNfgM9Zw-rIyaHacxQVR3H9ZBryegJAAwCLcBGAsYHQ/s1600/Lemon%2BRaspberry%2BCheesecake%2BBars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-FV7FLkmtGjU/XmdZhXUyRaI/AAAAAAAAJy0/ZNfgM9Zw-rIyaHacxQVR3H9ZBryegJAAwCLcBGAsYHQ/s1600/Lemon%2BRaspberry%2BCheesecake%2BBars.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><b><span style="font-size: large;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Crust:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">2 cups graham cracker crumbs</span></li><li><span style="font-size: large;">1/4 cup sugar</span></li><li><span style="font-size: large;">1 Tbs lemon zest</span></li><li><span style="font-size: large;">1/2 cup butter melted</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Cheesecake:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">4 8 oz pkg cream cheese, softened</span></li><li><span style="font-size: large;">1 cup sugar</span></li><li><span style="font-size: large;">2 Tbs lemon juice</span></li><li><span style="font-size: large;">Zest from 1 lemon + more for topping</span></li><li><span style="font-size: large;">4 eggs</span></li><li><span style="font-size: large;">2 1/2 cup raspberries + more for topping</span></li><li><span style="font-size: large;">Whipped topping optional</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 325.</span></li><li><span style="font-size: large;">Line a 9"x13" pan with tinfoil, set aside.</span></li><li><span style="font-size: large;">In bowl stir together graham cracker crumbs, sugar, lemon zest and butter.</span></li><li><span style="font-size: large;">Press mixture into prepared pan and bake in oven for 10 minutes.</span></li><li><span style="font-size: large;">Meanwhile in large bowl beat your cream cheese until smooth.</span></li><li><span style="font-size: large;">Add in your sugar, lemon juice and lemon zest and beat again until combined.</span></li><li><span style="font-size: large;">Add in your eggs one at a time, mixing well after each addition.</span></li><li><span style="font-size: large;">Fold in 2 1/2 cups of your raspberries and pour into crust and spread evenly.</span></li><li><span style="font-size: large;">Bake in oven for 35-40 minutes until center is almost set, remove from oven and let cool completely.</span></li><li><span style="font-size: large;">Refrigerate for 4 hours to set, then cut into bars and top with whipped topping, lemon zest and raspberries if desired.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://tornadoughalli.com/lemon-raspberry-cheesecake-bars/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-46757123047531924282020-03-10T02:07:00.000-07:002020-03-26T18:49:47.059-07:00SALTED CARAMEL BARS<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mCdvmQFQQPo/XmdYrjgP1TI/AAAAAAAAJyo/HQdYXJpcXHwfJsIDINQIExvKtZijMzQKgCLcBGAsYHQ/s1600/SALTED%2BCARAMEL%2BBARS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-mCdvmQFQQPo/XmdYrjgP1TI/AAAAAAAAJyo/HQdYXJpcXHwfJsIDINQIExvKtZijMzQKgCLcBGAsYHQ/s1600/SALTED%2BCARAMEL%2BBARS.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><b><span style="font-size: large;">INGREDIENTS<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>CRUST:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">3.5 oz granulated sugar (1/2 cup)</span></li><li><span style="font-size: large;">1/2 tsp salt</span></li><li><span style="font-size: large;">5 oz unsalted butter , melted</span></li><li><span style="font-size: large;">1 egg yolk , whisked</span></li><li><span style="font-size: large;">7.5 oz all-purpose flour (1 2/3 cup)</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>CARAMEL LAYER:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">8 oz unsalted butter (1 cup)</span></li><li><span style="font-size: large;">7.5 oz light brown sugar (1 cup, lightly packed)</span></li><li><span style="font-size: large;">8.25 oz light corn syrup (3/4 cup)</span></li><li><span style="font-size: large;">1 tsp fine sea salt</span></li><li><span style="font-size: large;">1.75 oz granulated sugar (1/4 cup)</span></li><li><span style="font-size: large;">1/4 cup heavy cream</span></li><li><span style="font-size: large;">2 tsp pure vanilla extract</span></li><li><span style="font-size: large;">Flaked sea salt</span></li></ul><br /><div class="MsoNormal"><span style="font-size: large;"><b>INSTRUCTIONS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Pre-heat the oven to 350 degrees Fahrenheit. Prepare a 9-by-9-inch pan by lining the bottom with a long strip of parchment paper, making sure that the paper is long enough so the ends hang over the sides of the pan. Spray the parchment and pan with nonstick cooking spray. </span></li><li><span style="font-size: large;">In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well. </span></li><li><span style="font-size: large;">Finally, add the flour and stir until the crust is moist clumps. Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup to make an even layer. Refrigerate the crust for 15-20 minutes, until chilled.<span style="mso-spacerun: yes;"> </span></span></li><li><span style="font-size: large;">Bake the crust for about 25 minutes, until lightly golden brown on top. Let the crust cool completely while you prepare the caramel topping. </span></li><li><span style="font-size: large;">To make the caramel topping, combine the butter, brown sugar, corn syrup, salt, granulated sugar and cream in a medium heavy-bottomed saucepan. The caramel will bubble up as it cooks, so be sure to use a pan where the mixture can triple in size. </span></li><li><span style="font-size: large;">Bring the mixture to a boil, stirring occasionally, and make sure that all of the sugar is dissolved. Once it's boiling, insert a candy thermometer and cook, stirring occasionally, until it reads 250 degrees F. (This will produce a bar with a medium-firm chew. For a softer chew, cook to 245 F, and for a really firm chew, shoot for 255 F.) </span></li><li><span style="font-size: large;">Once at the right temperature, remove the pan from the heat, stir in the vanilla extract, and pour the caramel on top of the shortbread.</span></li><li><span style="font-size: large;">Let the caramel sit until firm: about 2-3 hours at room temperature.<span style="mso-spacerun: yes;"> </span>You can speed up the process by refrigerating it, but it will get very hard in the refrigerator, and you might need to let it come back to room temperature before cutting and serving. </span></li><li><span style="font-size: large;">Once the caramel has set, remove the bars from the pan and cut it into small square or rectangles. Finish with a little pinch of flaked sea salt, and enjoy! These bars are best served and eaten at room temperature. If you have cooked them a little too long and they're harder than you like, microwave them for 5-8 seconds and the caramel will soften to a wonderfully chewy texture.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://www.sugarhero.com/salted-caramel-bars/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-51472431740808125952020-03-10T02:04:00.000-07:002020-03-26T18:49:47.322-07:00CHOCOLATE CRAZY CAKE RECIPE<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ntUcjfn6ifY/XmdYJBdDUxI/AAAAAAAAJyg/EIpuyrRbncUV2OUwnEJBXCnOJ0Ey--FCwCLcBGAsYHQ/s1600/CHOCOLATE%2BCRAZY%2BCAKE%2BRECIPE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-ntUcjfn6ifY/XmdYJBdDUxI/AAAAAAAAJyg/EIpuyrRbncUV2OUwnEJBXCnOJ0Ey--FCwCLcBGAsYHQ/s1600/CHOCOLATE%2BCRAZY%2BCAKE%2BRECIPE.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><b><span style="font-size: large;">Ingredients </span></b></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 1/2 Cups flour (all-purpose)</span></li><li><span style="font-size: large;">3 Tbsp. cocoa (unsweetened)</span></li><li><span style="font-size: large;">1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)</span></li><li><span style="font-size: large;">1 tsp. baking soda</span></li><li><span style="font-size: large;">1/2 tsp.<span style="mso-spacerun: yes;"> </span>salt</span></li><li><span style="font-size: large;">1 tsp. white vinegar</span></li><li><span style="font-size: large;">1 tsp.<span style="mso-spacerun: yes;"> </span>pure vanilla extract</span></li><li><span style="font-size: large;">5 Tbsp. vegetable oil</span></li><li><span style="font-size: large;">1 Cup water</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Directions (picture tutorial below)</b> </span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 350 degrees F. </span></li><li><span style="font-size: large;">Mix first 5 dry ingredients in a greased 8″ square baking pan.<span style="mso-spacerun: yes;"> </span>Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. </span></li><li><span style="font-size: large;">Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy! </span></li><li><span style="font-size: large;">Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.</span></li></ol><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://sweetlittlebluebird.com/tried-true-tuesday-crazy-cake-no-eggs/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-751844768294560742020-03-10T01:43:00.000-07:002020-03-26T18:49:47.612-07:00Cranberry and Walnut Pinwheels<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jkc0N2RLx-M/XmdS7PcP0PI/AAAAAAAAJyU/TQmgpZSFsgAKjtoRwJDYgMxSlUDObkZLwCLcBGAsYHQ/s1600/Cranberry%2Band%2BWalnut%2BPinwheels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-jkc0N2RLx-M/XmdS7PcP0PI/AAAAAAAAJyU/TQmgpZSFsgAKjtoRwJDYgMxSlUDObkZLwCLcBGAsYHQ/s1600/Cranberry%2Band%2BWalnut%2BPinwheels.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 cup dried cranberries, chopped</span></li><li><span style="font-size: large;">1 cup chopped walnuts</span></li><li><span style="font-size: large;">1/2 cup sugar</span></li><li><span style="font-size: large;">zest of 1 orange</span></li><li><span style="font-size: large;">2 refrigerated pie crusts (I use Pillsbury Pie Crust)</span></li><li><span style="font-size: large;">2 tablespoons butter , melted</span></li><li><span style="font-size: large;">1 whole egg</span></li><li><span style="font-size: large;">2 tablespoons water</span></li><li><span style="font-size: large;">honey</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 400.</span></li><li><span style="font-size: large;">Line a baking sheet with parchment paper and set aside.</span></li><li><span style="font-size: large;">Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined.</span></li><li><span style="font-size: large;">On a lightly floured surface roll out the pie crusts into two squares.</span></li><li><span style="font-size: large;">Generously brush the pie crusts with the melted butter.</span></li><li><span style="font-size: large;">Spread the cranberry filling on top of the pie crusts.</span></li><li><span style="font-size: large;">Roll each pie crust into a log.</span></li><li><span style="font-size: large;">Pinch the edges to seal.</span></li><li><span style="font-size: large;">Combine the egg and water in a small bowl and beat until well blended.</span></li><li><span style="font-size: large;">Brush each log with the egg mixture.</span></li><li><span style="font-size: large;">Carefully cut each log into 10 slices. NOTE: If you're having issues with slicing the log because the dough is too soft, put it in the freezer for about 10 to 15 minutes before cutting. </span></li><li><span style="font-size: large;">Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.</span></li><li><span style="font-size: large;">Bake for 12 to 15 minutes, or until golden brown.</span></li><li><span style="font-size: large;">Place pinwheels on a cooling rack.</span></li><li><span style="font-size: large;">Spread a teaspoon, or more, of the honey on each pinwheel.</span></li><li><span style="font-size: large;">Let cool before serving.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://diethood.com/cranberry-and-walnut-pinwheels/">Click Here</a></span><br /><br />for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-76453246836885490932020-03-10T01:36:00.000-07:002020-03-26T18:49:47.880-07:00Classic Chocolate Cake Donuts<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ANLF4Mhx0bc/XmdRTQKsUmI/AAAAAAAAJyI/4EgVbJaGExgH7ctUZ6KtabxwEC_bQw93gCLcBGAsYHQ/s1600/Classic%2BChocolate%2BCake%2BDonuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-ANLF4Mhx0bc/XmdRTQKsUmI/AAAAAAAAJyI/4EgVbJaGExgH7ctUZ6KtabxwEC_bQw93gCLcBGAsYHQ/s1600/Classic%2BChocolate%2BCake%2BDonuts.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><b><span style="font-size: large;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Donuts</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/3 cup coconut flour</span></li><li><span style="font-size: large;">1/3 cup Swerve Sweetener</span></li><li><span style="font-size: large;">3 tbsp cocoa powder</span></li><li><span style="font-size: large;">1 tsp baking powder</span></li><li><span style="font-size: large;">1/4 tsp salt</span></li><li><span style="font-size: large;">4 large eggs</span></li><li><span style="font-size: large;">1/4 cup butter melted</span></li><li><span style="font-size: large;">1/2 tsp vanilla extract</span></li><li><span style="font-size: large;">6 tbsp brewed coffee or water coffee intensifies the chocolate flavour</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Glaze:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/4 cup powdered Swerve Sweetener</span></li><li><span style="font-size: large;">1 tbsp cocoa powder</span></li><li><span style="font-size: large;">1 tbsp heavy cream</span></li><li><span style="font-size: large;">1/4 tsp vanilla extract</span></li><li><span style="font-size: large;">1 1/2 to 2 tbsp water</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><b><span style="font-size: large;">Instructions<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Donuts:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat the oven to 325F and grease a donut pan very well.</span></li><li><span style="font-size: large;">In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.</span></li><li><span style="font-size: large;">Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.</span></li><li><span style="font-size: large;">Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Glaze:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine. </span></li><li><span style="font-size: large;">Add enough water until the glaze thins out and is of a "dippable" consistency, without being too watery.</span></li><li><span style="font-size: large;">Dip the top of each donut into the glaze and let set, about 30 minutes.</span></li></ol><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://alldayidreamaboutfood.com/low-carb-classic-chocolate-donuts/">Click Here</a></span><br /><br />for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-13140179565238840432020-03-10T01:32:00.000-07:002020-03-26T18:49:48.145-07:00easy chocolate ganache recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IHUFZtsdu8k/XmdQJsrwMOI/AAAAAAAAJx8/iISbsRX9LHkvuwgJMbgrPfUJLr_yZ4sywCLcBGAsYHQ/s1600/easy%2Bchocolate%2Bganache%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-IHUFZtsdu8k/XmdQJsrwMOI/AAAAAAAAJx8/iISbsRX9LHkvuwgJMbgrPfUJLr_yZ4sywCLcBGAsYHQ/s1600/easy%2Bchocolate%2Bganache%2Brecipe.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><span style="font-size: large;"><b>Easy Chocolate Ganache</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">24 oz semi sweet chocolate chips</span></li><li><span style="font-size: large;">16 oz (1 pint) heavy whipping cream</span></li></ul><div><span style="font-size: large;"><br /></span></div><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">To start, grab your heavy whipping cream. You can just as easily buy a pint of heavy whipping cream and use the whole thing, skipping the scale, but I only had a quart on hand so I’ll be weighing mine out.</span></li><li><span style="font-size: large;">Place your bowl on the scale and zero it out.</span></li><li><span style="font-size: large;">Pour 16 oz of heavy whipping cream (should be about 2 cups or a pint).</span></li><li><span style="font-size: large;"><span style="mso-spacerun: yes;"> </span>(my scale is reading 1 lb 0 oz… or 16 oz)</span></li><li><span style="font-size: large;">Place bowl of whipping cream into the microwave for 2-3 minutes. You want it to be hot, but not boiling. Pour chocolate chips into hot whipping cream.</span></li><li><span style="font-size: large;">Shimmy the bowl back and forth so that the chocolate settles to the bottom and is completely covered by the hot whipping cream. Let the bowl set for a few minutes to allow the hot whipping cream to soften the chocolate.</span></li><li><span style="font-size: large;">Then grab your whisk and stir…</span></li><li><span style="font-size: large;">…and stir…</span></li><li><span style="font-size: large;">…and stir…</span></li><li><span style="font-size: large;">… and stir until you get a smooth chocolate sauce. Don’t be afraid to throw it back in the microwave for 30 seconds at a time if the chocolate doesn’t seem to be incorporating.</span></li><li><span style="font-size: large;"><span style="mso-spacerun: yes;"> </span>What you have now is a ganache sauce, which can be used to glaze a cake, dip a cupcake, coat a truffle or even be used for fondue.</span></li><li><span style="font-size: large;">If you are looking for a thicker, frosting consistency to the ganache, you simply let it cool. Cover it with plastic wrap and throw it in the fridge for about 3 hours, or until it’s firm.</span></li><li><span style="font-size: large;">And that’s really it! Just spoon it into a piping bag and frost your cupcakes! …Or eat it by the spoonful. I’m not going to pretend like it’s never happened. ;)</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://thewelchcupcakery.wordpress.com/2014/02/06/easy-chocolate-ganache-recipe/">Click Here</a></span><br /><br />for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-17613976697779493722020-03-10T01:26:00.000-07:002020-03-26T18:49:48.416-07:00Blueberry Lemon Pull Apart Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EQeD7RJvhTo/XmdPB1snnaI/AAAAAAAAJxw/y_qJx0HdNvEXA_YRvpAGtb5W8UrKyHo_ACLcBGAsYHQ/s1600/Blueberry%2BLemon%2BPull%2BApart%2BBread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-EQeD7RJvhTo/XmdPB1snnaI/AAAAAAAAJxw/y_qJx0HdNvEXA_YRvpAGtb5W8UrKyHo_ACLcBGAsYHQ/s1600/Blueberry%2BLemon%2BPull%2BApart%2BBread.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><b><span style="font-size: large;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>For the bread dough:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">2 3/4 cups all purpose flour</span></li><li><span style="font-size: large;">1/4 cup white granulated sugar</span></li><li><span style="font-size: large;">2 1/4 tsp instant yeast or see *Notes below for active dry yeast</span></li><li><span style="font-size: large;">1/2 tsp fine salt</span></li><li><span style="font-size: large;">1/3 cup milk</span></li><li><span style="font-size: large;">4 Tbsp butter</span></li><li><span style="font-size: large;">1/4 cup water</span></li><li><span style="font-size: large;">1 1/2 tsp vanilla or vanilla bean paste</span></li><li><span style="font-size: large;">2 large eggs</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>For the lemon sugar filling:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/2 cup white granulated sugar</span></li><li><span style="font-size: large;">3 Tbsp finely grated lemon zest from about 2 lemons</span></li><li><span style="font-size: large;">4 Tbsp. unsalted butter melted</span></li><li><span style="font-size: large;">1/2 cup fresh blueberries</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>For the lemon glaze:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 cup confectioners’/icing sugar</span></li><li><span style="font-size: large;">1 Tbsp milk</span></li><li><span style="font-size: large;">1 Tbsp freshly squeezed lemon juice</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><b><span style="font-size: large;">Instructions</span></b></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the instant yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. (*see next step if using Active Dry yeast)</span></li><li><span style="font-size: large;">In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F if using instant yeast or about 110F if using active dry yeast), about 1 minute. Stir in the vanilla extract.</span></li><li><span style="font-size: large;">Add the milk mixture to the flour mixture (along with the proofed active dry yeast, if using) and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.</span></li><li><span style="font-size: large;">If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.</span></li><li><span style="font-size: large;">Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.</span></li><li><span style="font-size: large;">Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.</span></li><li><span style="font-size: large;">Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.</span></li><li><span style="font-size: large;">Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.</span></li><li><span style="font-size: large;">Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf.</span></li><li><span style="font-size: large;">Press fresh blueberries in between slices here and there across the loaf.</span></li><li><span style="font-size: large;">Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.</span></li><li><span style="font-size: large;">Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.</span></li><li><span style="font-size: large;">Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://www.seasonsandsuppers.ca/blueberry-lemon-pull-apart-bread/">Click Here</a></span><br /><br />for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-54289249862018783832020-03-10T01:21:00.000-07:002020-03-26T18:49:48.700-07:00Italian Ricotta Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-E4M926GYZVA/XmdN5QJ4ijI/AAAAAAAAJxo/cNI4R6e9rBgC4V5Qr6YjdBEtTwT9vPnYACLcBGAsYHQ/s1600/Italian%2BRicotta%2BCheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-E4M926GYZVA/XmdN5QJ4ijI/AAAAAAAAJxo/cNI4R6e9rBgC4V5Qr6YjdBEtTwT9vPnYACLcBGAsYHQ/s1600/Italian%2BRicotta%2BCheesecake.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 lb ricotta cheese</span></li><li><span style="font-size: large;">1 lb cream cheese</span></li><li><span style="font-size: large;">4 eggs slightly beaten</span></li><li><span style="font-size: large;">1 tablespoon lemon juice</span></li><li><span style="font-size: large;">4 tablespoons flour</span></li><li><span style="font-size: large;">1 teaspoon vanilla</span></li><li><span style="font-size: large;">4 tablespoons cornstarch</span></li><li><span style="font-size: large;">1 stick butter melted</span></li><li><span style="font-size: large;">1 1/2 cups sugar</span></li><li><span style="font-size: large;">16 ounces sour cream</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 325.</span></li><li><span style="font-size: large;">Cream ricotta and cream cheese until smooth.</span></li><li><span style="font-size: large;">Slowly add beaten eggs.</span></li><li><span style="font-size: large;">Then add lemon juice, vanilla, cornstarch and flour</span></li><li><span style="font-size: large;">beat until smooth.</span></li><li><span style="font-size: large;">Add melted butter, sugar and sour cream beat until completely combined.</span></li><li><span style="font-size: large;">Pour batter into a 9-inch round springform pan and bake for 1 hour. You may need to bake it longer depending upon your oven. I usually have to bake it for 1 1/2 hours.</span></li><li><span style="font-size: large;">Turn off oven and leave the cake in the oven with door closed for 2 more hours. Chill before removing from pan. Garnish with fresh fruit.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;"><br /></span><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://www.livingrichwithcoupons.com/2014/04/italian-ricotta-cheesecake-recipe.html">Click Here</a></span>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-76441230999070285822020-03-10T01:15:00.000-07:002020-03-26T18:49:48.961-07:00Soft Sugar Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pTm9RaPBZtE/XmdMWZnnCPI/AAAAAAAAJxc/ZsQ-T30oLt4RGREDUe28D7SjgsRJ3rXpgCLcBGAsYHQ/s1600/Soft%2BSugar%2BCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-pTm9RaPBZtE/XmdMWZnnCPI/AAAAAAAAJxc/ZsQ-T30oLt4RGREDUe28D7SjgsRJ3rXpgCLcBGAsYHQ/s1600/Soft%2BSugar%2BCookies.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><b><span style="font-size: large;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Sugar Cookie Dough</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 cup butter softened</span></li><li><span style="font-size: large;">1 cup sugar</span></li><li><span style="font-size: large;">2 eggs</span></li><li><span style="font-size: large;">½ teaspoon vanilla</span></li><li><span style="font-size: large;">½ teaspoon baking soda</span></li><li><span style="font-size: large;">½ teaspoon salt</span></li><li><span style="font-size: large;">1 teaspoons baking powder</span></li><li><span style="font-size: large;">½ cup sour cream</span></li><li><span style="font-size: large;">3 cups flour</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Cream Cheese Icing</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/2 cup butter softened</span></li><li><span style="font-size: large;">4 oz. cream cheese</span></li><li><span style="font-size: large;">3 ½ cups powdered sugar</span></li><li><span style="font-size: large;">1 teaspoon vanilla</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><b><span style="font-size: large;">Instructions<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Sugar Cookie Dough</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Sift together baking soda, salt, baking powder, and flour.<span style="mso-spacerun: yes;"> </span>Set aside. </span></li><li><span style="font-size: large;">In a large mixing bowl, cream together butter and sugar. Beat for about 3 minutes. Add eggs and vanilla. Beat for another 3 minutes.<span style="mso-spacerun: yes;"> </span> </span></li><li><span style="font-size: large;">Add flour alternately with sour cream in three additions. Beginning and ending with flour.<span style="mso-spacerun: yes;"> </span>Cover dough with plastic wrap and refrigerate overnight or 8 hours. </span></li><li><span style="font-size: large;">When ready to use, remove dough from refrigerator and divide in half. Roll dough to ¼-inch thickness. Using a cookie cutter, cut into desired shapes. Bake in a preheated 375-degree oven for 8-10 minutes or until just barely beginning to brown around the edges. Makes about 2 dozen cookies</span></li></ol><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Cream Cheese Icing</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">In a large mixing bowl, cream butter, cream cheese.<span style="mso-spacerun: yes;"> </span>Add vanilla and powdered sugar until well blended.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://www.simplysogood.com/sour-cream-sugar-cookies/">Click Here</a></span><br /><br />for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-78498867731701238182020-03-10T01:10:00.000-07:002020-03-26T18:49:49.244-07:00PINEAPPLE RUM CAKE RECIPE<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5gDcF-taXm4/XmdK-T4V_bI/AAAAAAAAJxM/DhVL1jNo91ohbqOeB_7n8B9gY7kY_ZANQCLcBGAsYHQ/s1600/PINEAPPLE%2BRUM%2BCAKE%2BRECIPE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-5gDcF-taXm4/XmdK-T4V_bI/AAAAAAAAJxM/DhVL1jNo91ohbqOeB_7n8B9gY7kY_ZANQCLcBGAsYHQ/s1600/PINEAPPLE%2BRUM%2BCAKE%2BRECIPE.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><b><span style="font-size: large;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>For the Cake Batter</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">1 1/2 cups Land O Lakes unsalted butter room temperature</span></li><li><span style="font-size: large;">2 3/4 cups granulated sugar</span></li><li><span style="font-size: large;">5 large eggs room temperature</span></li><li><span style="font-size: large;">3 cups sifted cake flour</span></li><li><span style="font-size: large;">1 tsp salt</span></li><li><span style="font-size: large;">1 cup sour cream</span></li><li><span style="font-size: large;">1/4 cup crushed pineapple</span></li><li><span style="font-size: large;">tbsp pure vanilla extract</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>For the Top of Cake Assembly</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">2 tbsp unsalted butter melted</span></li><li><span style="font-size: large;">1/3 cup light brown sugar packed</span></li><li><span style="font-size: large;">6 whole pineapple rings</span></li><li><span style="font-size: large;">6 maraschino cherries</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>For the Rum Syrup</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/2 cup rum</span></li><li><span style="font-size: large;">1/2 cup granulated sugar</span></li><li><span style="font-size: large;">2 tbsp salted butter melted</span></li><li><span style="font-size: large;">2 tbsp pineapple juice</span></li><li><span style="font-size: large;">1 tsp pure vanilla extract</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><b><span style="font-size: large;">Instructions<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>To make the cake</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).</span></li><li><span style="font-size: large;">In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. </span></li><li><span style="font-size: large;">Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy. </span></li><li><span style="font-size: large;">Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.</span></li><li><span style="font-size: large;">Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>To assemble with top of cake</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.</span></li><li><span style="font-size: large;">Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.</span></li><li><span style="font-size: large;">Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.</span></li><li><span style="font-size: large;">Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>For the Rum Syrup</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat. </span></li><li><span style="font-size: large;">Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.</span></li><li><span style="font-size: large;">Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://grandbaby-cakes.com/pineapple-rum-cake-recipe/">Click Here</a></span><br /><br />for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-58655442407554851082020-03-10T01:06:00.000-07:002020-03-26T18:49:49.506-07:00Baklava cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_tm_P_nTeZQ/XmdJ1vmDz8I/AAAAAAAAJxE/OS026ZnKaXMTqLYMqXCIIpwMk0mvMH4cgCLcBGAsYHQ/s1600/Baklava%2Bcheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-_tm_P_nTeZQ/XmdJ1vmDz8I/AAAAAAAAJxE/OS026ZnKaXMTqLYMqXCIIpwMk0mvMH4cgCLcBGAsYHQ/s1600/Baklava%2Bcheesecake.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><b><span style="font-size: large;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Honey Syrup</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1/3 cup white sugar 2.33 oz, 66 grams</span></li><li><span style="font-size: large;">1 tablespoon lemon juice</span></li><li><span style="font-size: large;">1/4 cup water</span></li><li><span style="font-size: large;">1/3 cup honey</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Pistachio Pecan Shortbread Crust</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">3/4 cup unsalted butter softened (6 oz, 170 grams)</span></li><li><span style="font-size: large;">3/4 cup powdered sugar 3.37 oz, 95.54 grams</span></li><li><span style="font-size: large;">1 teaspoon vanilla extract</span></li><li><span style="font-size: large;">1 3/4 cup all-purpose flour 7.8 oz, 221 grams</span></li><li><span style="font-size: large;">3/4 cup nuts chopped very finely I used pistachios and pecans</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Baklava</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 lb phyllo pastry* 453.5 grams</span></li><li><span style="font-size: large;">1 cup finely chopped nuts I used pistachios and pecans (4.4 oz, 125 grams)</span></li><li><span style="font-size: large;">1 teaspoon cinnamon powder</span></li><li><span style="font-size: large;">4 oz butter melted and cooled (some people use clarified butter*) (113 grams, 1/2 cup)</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Honey Cheesecake</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">2 cups cream cheese at room temperature (16 oz, 453 grams)</span></li><li><span style="font-size: large;">1/2 cup honey</span></li><li><span style="font-size: large;">1/4 cup sour cream</span></li><li><span style="font-size: large;">1 large egg</span></li><li><span style="font-size: large;">1 large egg yolk</span></li><li><span style="font-size: large;">2 teaspoons vanilla extract</span></li><li><span style="font-size: large;">1/2 teaspoon cinnamon powder</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /> </span><div class="MsoNormal"><b><span style="font-size: large;">Instructions<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Honey Syrup</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Place all ingredients in a small saucepan, bring them to a boil over medium heat. Once it comes to a boil, reduce to medium low heat. Keep stirring as it boils for about 3 minutes.</span></li><li><span style="font-size: large;">Remove from the heat. Set aside to cool to room temperature.</span></li><li><span style="font-size: large;">Pistachio Pecan Shortbread Crust</span></li><li><span style="font-size: large;">Place butter in the mixer bowl. Cream on medium high for 2 minutes. The butter will work best if it’s softened, but not too soft.</span></li><li><span style="font-size: large;">With the mixer off, add powdered sugar. Mix on low until combined. Raise speed to medium-high and cream for 1 minute.</span></li><li><span style="font-size: large;">Add vanilla. Mix to combine.</span></li><li><span style="font-size: large;">Add flour, mix on low until the dough just comes together. Add pistachios and pecans and fold. Don’t over mix the dough.</span></li><li><span style="font-size: large;">Coat a 9 or 8 inch springform pan with a bit of oil, or non-stick spray.</span></li><li><span style="font-size: large;">Now put the crust dough in the pan and start to pat the dough down to line the whole bottom and sides of the springform pan with the crust dough.</span></li><li><span style="font-size: large;">I like to do this a little bit at a time. I grab a little bit of dough and press it down the bottom. Then I grab another bit and keep patching it up, as I lightly press it down with my fingers. If you find the dough is too wet, it’s ok to flour your fingers a little bit, though the dough shouldn’t be that wet to handle.</span></li><li><span style="font-size: large;">Once you’ve covered the sides and bottom of the pan evenly with the cookie dough, place it in the freezer while you work on the cheesecake and the baklava topping.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Baklava</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Take phyllo dough out of the freezer and let it rest in the fridge overnight to thaw, or for 3 hours at room temperature.</span></li><li><span style="font-size: large;">Mix crushed nuts with cinnamon. Set aside.</span></li><li><span style="font-size: large;">Measure the inside of your crust-lined cheesecake pan. Mine measured 6 inches, because of my thick crust since I used a 8” pan. So I cut a 6” circle out of my phyllo sheets. I used a cake pan to measure the circle and used a knife to cut around it.</span></li><li><span style="font-size: large;">Now, do this over a silicone mat.</span></li><li><span style="font-size: large;">Brush some butter over 1 circle of phyllo dough. Place another circle on top. Brush butter over the entire surface. Don’t drench it, just make sure it’s covered.</span></li><li><span style="font-size: large;">Place another circle on top. Brush with butter again.</span></li><li><span style="font-size: large;">Place another circle on top. Repeat with the butter.</span></li><li><span style="font-size: large;">Repeat with another circle of dough. Do this until you’ve stacked 10 circles of phyllo sheet.</span></li><li><span style="font-size: large;">You will have a total of 10 circles, all buttered and stacked.</span></li><li><span style="font-size: large;">Spread 1/4 of the nuts over.</span></li><li><span style="font-size: large;">Top with another circle of phyllo sheet.</span></li><li><span style="font-size: large;">Butter it. Repeat 4 more times. You will have a total of 5 phyllo sheets, stacked and buttered.</span></li><li><span style="font-size: large;">Spread another 1/4 cup of nuts on top of the last buttered circle.</span></li><li><span style="font-size: large;">Top with another layer of 5 sheets, all buttered and stacked.</span></li><li><span style="font-size: large;">Spread another 1/4 cup of nuts on top. Followed by another set of 5 sheets buttered and stacked.</span></li><li><span style="font-size: large;">Spread the final amount of nuts over the top of the dough. Now top it with a layer of 10 sheets of phyllo, all buttered.</span></li><li><span style="font-size: large;">10 sheets of phyllo, 1/4 cup of nuts, 5 sheets of phyllo, 1/4 cup nuts, 5 sheets of phyllo, 1/4 cup nuts, 5 sheets of phyllo, 1/4 cup nuts, 10 sheets phyllo.</span></li><li><span style="font-size: large;">You will use all 40 sheets, but will have a lot of side trimmings, big ones, look at my recommendation above on what to do with those!</span></li><li><span style="font-size: large;">Now place this tray with the baklava in the freezer. Let it rest there until the butter becomes solid.</span></li><li><span style="font-size: large;">Remove from the freezer after about 30 minutes.</span></li><li><span style="font-size: large;">Use a sharp chef’s knife to cut the baklava in 8 wedges, but don’t run the knife all the way down, stop before you reach the bottom layers, so this way you can easily move the baklava to the top of the cheesecake when it’s time.</span></li><li><span style="font-size: large;">Keep this cold until it’s time to use it. So if you have to make your cheesecake batter, place the baklava in the fridge so it stays sturdy.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Cheesecake</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Now it’s time to make the cheesecake.</span></li><li><span style="font-size: large;">Once your syrup has been already cooling down, the baklava is assembled and kept cold, and the crust is also resting in the freezer, then it’s time to start making the cheesecake.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Honey Cheesecake</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Pre-heat oven to 350F.</span></li><li><span style="font-size: large;">Place cream cheese in the bowl of an electric mixer.</span></li><li><span style="font-size: large;">Cream on medium-high for 2 minutes, until very fluffy and smooth. Make sure to scrape the sides of the pan.</span></li><li><span style="font-size: large;">Add honey, mix until combined.</span></li><li><span style="font-size: large;">Add sour cream, mix until incorporated.</span></li><li><span style="font-size: large;">Now add egg and egg yolk.</span></li><li><span style="font-size: large;">Mix until completely incorporated, scraping the sides of the bowl.</span></li><li><span style="font-size: large;">Add vanilla. Mix to combine.</span></li><li><span style="font-size: large;">Pour smooth batter over the cold crust lined springform pan.</span></li><li><span style="font-size: large;">Grab the baklava out of the fridge and place it on top of the cheesecake. Try to be gentle. If you have to, trim the sides of the baklava if it isn’t fitting.</span></li><li><span style="font-size: large;">Place in the oven and bake for about 1 hour, maybe you will have to cover the crust sides with foil midway baking. If the top of the crust is browning too fast, you might want to create shields with aluminum foil and cover just the crust part, so it doesn’t burn. Make sure the crust is already baked before you place foil over it, or you might damage it.</span></li><li><span style="font-size: large;">Reduce temperature to 325F if the top is browning too fast.</span></li><li><span style="font-size: large;">Cheesecake will be ready between 60-80 minutes of baking. The baklava will have puffed up and will be golden and brown.</span></li><li><span style="font-size: large;">Remove from the oven. Let the cheesecake sit for 5 minutes.</span></li><li><span style="font-size: large;">Pour syrup over the top of the baklava.</span></li><li><span style="font-size: large;">Wait for some of the syrup to be absorbed before pouring more syrup in.</span></li><li><span style="font-size: large;">Take it slow.</span></li><li><span style="font-size: large;">The crust will be delicious in the bits that absorb this honey syrup. Gah you’re in for such a treat!</span></li><li><span style="font-size: large;">Let cheesecake cool down, and then place it in the fridge overnight or for at least 6 hours before serving.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Storage</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Store in the fridge for up to 1 week.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://www.piesandtacos.com/baklava-cheesecake/">Click Here</a></span>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-56398931061698361742020-03-10T00:58:00.000-07:002020-03-26T18:49:49.767-07:00Brown Sugar Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a6SgrYbVUkU/XmdIYcc1-aI/AAAAAAAAJw4/1jQV6EVx74835dd3p3gSJn47kfSogE6mACLcBGAsYHQ/s1600/Brown%2BSugar%2BMuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-a6SgrYbVUkU/XmdIYcc1-aI/AAAAAAAAJw4/1jQV6EVx74835dd3p3gSJn47kfSogE6mACLcBGAsYHQ/s1600/Brown%2BSugar%2BMuffins.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 cup light brown sugar</span></li><li><span style="font-size: large;">1/2 cup butter, melted</span></li><li><span style="font-size: large;">1 cup milk</span></li><li><span style="font-size: large;">1 egg</span></li><li><span style="font-size: large;">1 teaspoon vanilla</span></li><li><span style="font-size: large;">2 cups all-purpose flour</span></li><li><span style="font-size: large;">1 teaspoon baking soda</span></li><li><span style="font-size: large;">1/4 teaspoon salt</span></li><li><span style="font-size: large;">1/4 cup nuts, chopped coarsely (optional)</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat the oven to 375ºF. Grease or line 14-16 muffin cups with paper liners. </span></li><li><span style="font-size: large;">In a large bowl, stir the brown sugar and the butter together.<span style="mso-spacerun: yes;"> </span>Add the milk, egg and vanilla as stir to combine.<span style="mso-spacerun: yes;"> </span>Add the flour, baking soda and salt and mix just until incorporated.<span style="mso-spacerun: yes;"> </span>If using, stir in the nuts. </span></li><li><span style="font-size: large;">Divide the mixture between the prepared muffin cups, about 2/3 full each. </span></li><li><span style="font-size: large;">Bake in the preheated oven until a tested inserted in the center comes out clean, 15-20 minutes.</span></li></ol><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://www.tasteandtellblog.com/brown-sugar-muffins/">Click Here</a></span>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-40755481804974910522020-03-10T00:54:00.000-07:002020-03-26T18:49:50.029-07:00BROWN SUGAR CARAMEL POUND CAKE<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fT5UWxvV4L8/XmdHdz9SgEI/AAAAAAAAJww/tY0SPwrm1HocNqYiXa7Ua_XhSPkc-t0DwCLcBGAsYHQ/s1600/BROWN%2BSUGAR%2BCARAMEL%2BPOUND%2BCAKE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-fT5UWxvV4L8/XmdHdz9SgEI/AAAAAAAAJww/tY0SPwrm1HocNqYiXa7Ua_XhSPkc-t0DwCLcBGAsYHQ/s1600/BROWN%2BSUGAR%2BCARAMEL%2BPOUND%2BCAKE.jpg" /></a></div><br /><br /><br /><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 cup butter softened</span></li><li><span style="font-size: large;">1/2 cup butter-flavored shortening</span></li><li><span style="font-size: large;">2 cups light brown sugar packed</span></li><li><span style="font-size: large;">1 cup granulated sugar</span></li><li><span style="font-size: large;">5 eggs room temperature</span></li><li><span style="font-size: large;">2 teaspoons vanilla extract</span></li><li><span style="font-size: large;">3 cups all-purpose flour sifted</span></li><li><span style="font-size: large;">1 teaspoon baking powder</span></li><li><span style="font-size: large;">1/2 teaspoon salt</span></li><li><span style="font-size: large;">1/2 cup buttermilk</span></li><li><span style="font-size: large;">1/2 cup heavy whipping cream</span></li><li><span style="font-size: large;">1 cup toffee baking bits plus more for garnish</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>FOR CARAMEL FROSTING</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">14 oz can sweetened condensed milk</span></li><li><span style="font-size: large;">1 cup light brown sugar packed</span></li><li><span style="font-size: large;">2 tablespoons butter</span></li><li><span style="font-size: large;">1 teaspoon vanilla extract</span></li><li><span style="font-size: large;">1/2 cup pecan cookie pieces & toffees bits optional garnish</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 325. F.</span></li><li><span style="font-size: large;">Generously grease and lightly flour bundt pan. Set aside.</span></li><li><span style="font-size: large;">In a large bowl, cream together butter and shortening.</span></li><li><span style="font-size: large;">Mix in brown sugar and white sugar.</span></li><li><span style="font-size: large;">Add eggs, one at a time, beating well after each egg.</span></li><li><span style="font-size: large;">Fold in vanilla extract. Set aside.</span></li><li><span style="font-size: large;">In a medium bowl, whisk together flour, baking powder and salt.</span></li><li><span style="font-size: large;">Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.</span></li><li><span style="font-size: large;">Mix well until combined being sure to scrape down the sides of the bowl.</span></li><li><span style="font-size: large;">Fold in toffee pieces. (Can also add in some pecan pieces if desired)</span></li><li><span style="font-size: large;">Pour batter evenly into prepared bundt pan.</span></li><li><span style="font-size: large;">Shake the pan back and forth and up and down to even out batter and release air bubbles.</span></li><li><span style="font-size: large;">Bake on the middle rack for 1 hour and 10 minutes.</span></li><li><span style="font-size: large;">Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.</span></li><li><span style="font-size: large;">When cake is completely cooled start making the caramel frosting.</span></li><li><span style="font-size: large;">In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.</span></li><li><span style="font-size: large;">Keep stirring until bubbles begin to gently break on the surface.</span></li><li><span style="font-size: large;">Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.</span></li><li><span style="font-size: large;">Continue cooking for about 5 minutes until mixture thickens, stirring constantly.</span></li><li><span style="font-size: large;">Remove from heat and stir in butter and vanilla.</span></li><li><span style="font-size: large;">Stir vigorously until butter is combined.</span></li><li><span style="font-size: large;">Sauce will begin to thicken up even more as it cools.</span></li><li><span style="font-size: large;">Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)</span></li><li><span style="font-size: large;">Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)</span></li><li><span style="font-size: large;">Let cake sit until frosting begins to harden.</span></li><li><span style="font-size: large;">Slice and serve, add vanilla ice cream to take it over the top!</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /> <div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">This Recipe adapted from >>>> <a href="https://divascancook.com/brown-sugar-caramel-pound-cake-w-caramel-glaze/">Click Here</a></span><br /><br />for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-19915691806346334822020-03-09T02:41:00.000-07:002020-03-26T18:49:50.299-07:00Chicken Fettuccine<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4fQSXVUF4uk/XmYPLW48VLI/AAAAAAAAJwk/5YrHaSKswbIbISefVMpQ2uPB9E4mRnA_wCLcBGAsYHQ/s1600/Chicken%2BFettuccine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-4fQSXVUF4uk/XmYPLW48VLI/AAAAAAAAJwk/5YrHaSKswbIbISefVMpQ2uPB9E4mRnA_wCLcBGAsYHQ/s1600/Chicken%2BFettuccine.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">8 oz fettuccine</span></li><li><span style="font-size: large;">1/2 lb chicken, cut into pieces</span></li><li><span style="font-size: large;">1 tbsp olive oil</span></li><li><span style="font-size: large;">1 garlic cloves, finely chopped</span></li><li><span style="font-size: large;">16 oz jar roasted peppers</span></li><li><span style="font-size: large;">1/2 cup Half&Half (or heavy cream)</span></li><li><span style="font-size: large;">1/4 cup chopped fresh parsley</span></li><li><span style="font-size: large;">salt and pepper</span></li><li><span style="font-size: large;">grated Parmesan cheese to garnish</span></li><li><span style="font-size: large;">Psst!</span></li><li><span style="font-size: large;">Scroll up the post for detailed step-by-step photos!</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b> </span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.</span></li><li><span style="font-size: large;">Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.</span></li><li><span style="font-size: large;">Add garlic and cook for about 30 seconds.</span></li><li><span style="font-size: large;">Add chopped and blended peppers and Half&Half.</span></li><li><span style="font-size: large;">Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.</span></li><li><span style="font-size: large;">Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://cooktoria.com/fettuccine-with-roasted-pepper-sauce/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-54489584576928164772020-03-09T02:38:00.000-07:002020-03-26T18:49:50.571-07:00Slow Cooker Chicken Broccoli and Rice Casserole<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UYUGvqjDg0Y/XmYOfK9l6dI/AAAAAAAAJwc/0p85aeyS9bQRC-IL-234HXqNcsyUGsl3ACLcBGAsYHQ/s1600/Slow%2BCooker%2BChicken%2BBroccoli%2Band%2BRice%2BCasserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-UYUGvqjDg0Y/XmYOfK9l6dI/AAAAAAAAJwc/0p85aeyS9bQRC-IL-234HXqNcsyUGsl3ACLcBGAsYHQ/s1600/Slow%2BCooker%2BChicken%2BBroccoli%2Band%2BRice%2BCasserole.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 small onion chopped</span></li><li><span style="font-size: large;">1 cup long grain brown rice rinsed and drained (do NOT substitute white rice or any other type of rice)</span></li><li><span style="font-size: large;">1 tablespoon Dijon mustard</span></li><li><span style="font-size: large;">1 teaspoon garlic powder</span></li><li><span style="font-size: large;">1 teaspoon dried thyme</span></li><li><span style="font-size: large;">1/2 teaspoon salt</span></li><li><span style="font-size: large;">1/4 teaspoon black pepper</span></li><li><span style="font-size: large;">2 cups low sodium chicken broth</span></li><li><span style="font-size: large;">1 pound boneless skinless chicken breasts</span></li><li><span style="font-size: large;">1 pound broccoli cut into small pieces</span></li><li><span style="font-size: large;">1/2 cup plain Greek yogurt optional, for extra creaminess</span></li><li><span style="font-size: large;">1/2 cup grated Parmesan cheese</span></li><li><span style="font-size: large;">1 cup shredded cheddar cheese</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.</span></li><li><span style="font-size: large;">Pour in broth and stir until well combined.</span></li><li><span style="font-size: large;">Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.</span></li><li><span style="font-size: large;">Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high.</span></li><li><span style="font-size: large;">When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time. If you slow cook the broccoli it will lose its vibrant green color. I get best results when I steam the broccoli on the stove.)</span></li><li><span style="font-size: large;">When chicken and rice are done, remove chicken to a cutting board.</span></li><li><span style="font-size: large;">Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.</span></li><li><span style="font-size: large;">Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://kristineskitchenblog.com/slow-cooker-chicken-broccoli-and-rice-casserole/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-76081209882421443382020-03-09T02:34:00.000-07:002020-03-26T18:49:50.833-07:00GARLIC BUTTER CHICKEN<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YgIWdqEFZiU/XmYNdFjjZUI/AAAAAAAAJwQ/jKQWHBZk3l4Po8cOlOuiFuMQk_dMZrECACLcBGAsYHQ/s1600/GARLIC%2BBUTTER%2BCHICKEN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-YgIWdqEFZiU/XmYNdFjjZUI/AAAAAAAAJwQ/jKQWHBZk3l4Po8cOlOuiFuMQk_dMZrECACLcBGAsYHQ/s1600/GARLIC%2BBUTTER%2BCHICKEN.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INGREDIENTS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">4 boneless skinless chicken breasts</span></li><li><span style="font-size: large;">1/4 teaspoon salt</span></li><li><span style="font-size: large;">1/4 teaspoon black pepper</span></li><li><span style="font-size: large;">I lb. baby potatoes (if larger than one inch slice in half)</span></li><li><span style="font-size: large;">1/2 cup unsalted butter (1 stick)</span></li><li><span style="font-size: large;">4 cloves minced garlic</span></li><li><span style="font-size: large;">1/2 teaspoon crushed red pepper (or less to taste)</span></li><li><span style="font-size: large;">2 teaspoons dried parsley</span></li><li><span style="font-size: large;">1 cup shredded mozzarella</span></li><li><span style="font-size: large;">1/2 cup shredded Italian blend</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INSTRUCTIONS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes.</span></li><li><span style="font-size: large;">In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes.</span></li><li><span style="font-size: large;">Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.</span></li><li><span style="font-size: large;">Bake for 20-22 minutes or until chicken is almost cooked through.<span style="mso-spacerun: yes;"> </span>Top evenly with both cheeses and the rest of the crushed pepper and dried parsley. Bake an additional 3-5 minutes or until cheese is melted.<span style="mso-spacerun: yes;"> </span>Turn broiler on the last minute of cooking to lightly brown the tops.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://www.smalltownwoman.com/garlic-butter-chicken/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-42759570108478619382020-03-09T02:31:00.000-07:002020-03-26T18:49:51.093-07:00Chicken Divan<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WO0DFpfLig4/XmYMzQ6wxmI/AAAAAAAAJwI/WCB0-OhPKdYRDM_MDA3MK12af4lVzeL1ACLcBGAsYHQ/s1600/Chicken%2BDivan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-WO0DFpfLig4/XmYMzQ6wxmI/AAAAAAAAJwI/WCB0-OhPKdYRDM_MDA3MK12af4lVzeL1ACLcBGAsYHQ/s1600/Chicken%2BDivan.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INGREDIENTS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 1/2 lbs. chicken breast chopped into bite size pieces</span></li><li><span style="font-size: large;">1/4 tsp EACH salt, pepper, paprika</span></li><li><span style="font-size: large;">1 16-20 oz. bag broccoli florets</span></li><li><span style="font-size: large;">3 tablespoons unsalted butter divided</span></li><li><span style="font-size: large;">2 tablespoon olive oil divided</span></li><li><span style="font-size: large;">1/3 cup all-purpose flour</span></li><li><span style="font-size: large;">2 cups low sodium chicken broth divided</span></li><li><span style="font-size: large;">2 cups milk</span></li><li><span style="font-size: large;">1 tablespoon cornstarch</span></li><li><span style="font-size: large;">2 teaspoons chicken bouillon</span></li><li><span style="font-size: large;">1 1/2 teaspoons Dijon mustard</span></li><li><span style="font-size: large;">1 1/2 teaspoons Worcestershire sauce</span></li><li><span style="font-size: large;">1 tsp EACH onion pwdr, garlic pwdr, dried parsley</span></li><li><span style="font-size: large;">1/2 teaspoon ground cumin</span></li><li><span style="font-size: large;">1/4 teaspoon pepper</span></li><li><span style="font-size: large;">1 1/2 cups freshly grated sharp cheddar cheese divided</span></li><li><span style="font-size: large;">1/2 cup freshly grated Parmesan cheese</span></li><li><span style="font-size: large;">1/2 cup sour cream</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Panko Topping (optional)</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">3/4 cup panko breadcrumbs</span></li><li><span style="font-size: large;">1 tablespoon melted butter</span></li><li><span style="font-size: large;">1 tablespoon extra virgin olive oil</span></li><li><span style="font-size: large;">a forkful of chicken divan casserole with chicken, broccoli and panko</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>INSTRUCTIONS</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.</span></li><li><span style="font-size: large;">While the chicken is still on the cutting board, dab with a paper towel then toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika. Set aside.</span></li><li><span style="font-size: large;">Add 1 tablespoon olive oil to a large skillet and heat over medium high heat until very hot. Add the broccoli and sauté for 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 2 minutes. Transfer broccoli to prepared pan in an even layer.</span></li><li><span style="font-size: large;">To the now empty skillet, melt one tablespoon butter (may sub olive oil) over medium heat. Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken until cooked through. Evenly layer chicken on top of broccoli.</span></li><li><span style="font-size: large;">To the same skillet (don’t wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring for 1 minute. Turn heat to low then gradually whisk in remaining 1 1/2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.</span></li><li><span style="font-size: large;">Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended. Pour sauce over chicken and broccoli and spread into an even layer. Top with remaining 1 cup cheddar cheese.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Panko topping:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese. Cover Chicken Divan with foil and bake at 350 degrees for 30 minutes or until hot and bubbly and cheese is melted.</span></li><li><span style="font-size: large;">Serve Chicken Divan over mashed potatoes or rice.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://carlsbadcravings.com/chicken-divan/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0tag:blogger.com,1999:blog-7038820759913568093.post-3743733436491204792020-03-09T02:26:00.000-07:002020-03-26T18:49:51.354-07:00Keto Chicken Cheese Broccoli Casserole<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sZfNuxTxS1c/XmYL1vPSjdI/AAAAAAAAJwA/M3YOrfQr2RIORprO4vkO9-TPmhjHwEdOwCLcBGAsYHQ/s1600/Keto%2BChicken%2BCheese%2BBroccoli%2BCasserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" src="https://1.bp.blogspot.com/-sZfNuxTxS1c/XmYL1vPSjdI/AAAAAAAAJwA/M3YOrfQr2RIORprO4vkO9-TPmhjHwEdOwCLcBGAsYHQ/s1600/Keto%2BChicken%2BCheese%2BBroccoli%2BCasserole.jpg" /></a></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><b><span style="font-size: large;"><br /></span></b></div><div class="MsoNormal"><span style="font-size: large;"><b>Ingredients</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;">1 pound broccoli cut into florets</span></li><li><span style="font-size: large;">1 rotisserie chicken meat shredded</span></li><li><span style="font-size: large;">8 ounces cream cheese</span></li><li><span style="font-size: large;">3/4 cup heavy cream</span></li><li><span style="font-size: large;">1/2 cup unsweetened almond milk</span></li><li><span style="font-size: large;">1 tablespoon dijon mustard</span></li><li><span style="font-size: large;">1 teaspoon garlic powder</span></li><li><span style="font-size: large;">1/2 teaspoon salt</span></li><li><span style="font-size: large;">1/4 teaspoon pepper ground</span></li><li><span style="font-size: large;">1/4 cup fresh basil chopped</span></li><li><span style="font-size: large;">1 cup cheddar cheese shredded</span></li></ul><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"></div><ol><li><span style="font-size: large;">Preheat your oven to 200C/390F.</span></li><li><span style="font-size: large;">Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.</span></li><li><span style="font-size: large;">In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.</span></li><li><span style="font-size: large;">Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.</span></li><li><span style="font-size: large;">Pour the mixture into a casserole dish and top with the shredded cheese.</span></li><li><span style="font-size: large;">Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.</span></li><li><span style="font-size: large;">Serve immediately.</span></li></ol><span style="font-size: large;"><o:p></o:p></span><br /><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><o:p></o:p></span></div><br /><br /><br /><br /><br />Read Full Recipe >>>> <a href="https://www.myketokitchen.com/keto-recipes/chicken-cheese-broccoli-casserole/" target="_blank">Click Here</a>for tastyhttp://www.blogger.com/profile/04551143868400765310noreply@blogger.com0