key lime balls

Ingredients: 1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!)
zest and juice of 1 large lemon and 1 large lime
1 1/2 blocks cream cheese (12 ounces) at room temperature
1 package white chocolate candy coating
colored sprinkles or coarse sugar, for garnish

Directions:
Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely.

When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

stuffed grilled peppers

Peppers, any color
brown rice
garlic
onion
grated romano or parmesan cheese
basil
grape or roma tomatoes
fresh or shredded mozzarella

Grill pepper halves, then stuffed them with cooked brown rice that is sauteed wth garlic & onion, basil and tomatoes... mix in romano cheese
 Fill your peppers full with the rice mixture then top it off with fresh or shredded mozzarella and  warm in the oven until the cheese melts.

penne w roasted asparagus and balsamic butter

Ingredients:

1. 1 pound asparagus
2. 1 tablespoon olive oil
3. 2 teaspoons salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1/2 cup plus 2 tablespoons balsamic vinegar
6. 1/2 teaspoon brown sugar
7. 1 pound penne
8. 1/4 pound butter, cut into pieces  
9. Directions:
   
   
   
   1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
   2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
   3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.  

sex in a pan

original recipe found here:

 http://www.jocooks.com/bakery/cakes/sex-in-a-pan/

Ingredients:

Crust:
• 1 cup pecans, chopped
• 3 tbsp white sugar
• 1/2 cup butter
• 1 cup flour
•  
Cream cheese layer:
• 1 8 oz package cream cheese
• 1 cup powdered sugar (use 1/2 cup for less sweetness)
• 1 cup whipped cream or cool whip
Vanilla pudding
• 1 package of instant vanilla pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)
Chocolate Pudding
• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)
 
Last layer:
• 2 cups whipped cream or cool whip
• shaved chocolate

Instructions:

1. Preheat oven to 350 F degrees.
2. Spray a 9x13 inch baking dish with cooking spray.
3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
4. Bake it for about 20 minutes.
5. Prepare the vanilla pudding as per the instructions on the package.
6. Prepare the chocolate pudding as per the instructions on the package.
7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
9. Refrigerate for a couple hours so that it sets.

Baked Sweet and Sour Chicken

This recipe came fro sixsisterstuff and can be found here:
 http://www.sixsistersstuff.com/2012/03/baked-sweet-and-sour-chicken-recipe.html

It is SO delicious i had to share!!!

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

 

bang bang shrimp

Ingredients:
1 lb. medium shrimp, peeled and deveined

 

For the sauce:½ cup mayonnaise

4-5 teaspoons chili garlic sauce, I use Sriracha sauce

1 teaspoon sugar

1 teaspoon rice vinegar

 

For the egg mixture:

2 eggs, beaten

 

For the breading mixture:

Corn starch

Panko bread crumbs

 

Green onions as garnish

Instructions

1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
2. Beat eggs in bowl; set aside.
3. Bread the shrimp by first coating each with the cornstarch. Then dip shrimp into the egg and then into the panko bread crumbs.
4. Heat oil in deep fryer to 350 degrees F. Or use enoug oil in frying pan to cover shrimp....
5. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on paper towels.
6. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat. Top w Chopped green onions as garnish
7. Either eat alone or can be put into lettuce leaves and eaten as a lettuce wrap! ;)

spinach & cheese lasagna rolls

Ingredients:

• 1 box lasagna noodles, cooked
• 10 oz frozen chopped spinach, sauteed w a litle garlic, completely drained & cooled
• 1 container fat free or part skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and pepper
• tomato sauce ( i made gravy w meatballs)
• 1 package part skim mozzarella cheese, shredded

 Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a  13x9 baking dish.

Lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
serve with your meatballs!! ;)

pretzel crusted peanut butter brownie

Ingredients:

• 2 ½ cups crushed butter pretzels
• 1 cup melted butter
• 5 tbsp sugar
• Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
• Brownie Mix (13×9 family size box + all the ingredients the mix calls for)
• Snack Size Reese’s Peanut Butter Cups (2 – 10.5oz bags)

Crush the pretzels in a food processor or however you like to crush pretzels.. Don't crush the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside pretzel crust and make the cookie dough.
  Make the cookie dough according to the package. Lightly press the cookie dough evenly on top of the pretzel crust.
 Unwrap 24 snack-size Reese’s Peanut Butter cups and cover the cookie dough with the candy.
Whip up your brownie mix and pour evenly over the Peanut Butter Cups.
 Bake at 350 degrees for 40-45 minutes.
  Cool for 10 minutes and then enjoy

rachael rays quick pickles....

• 1/2 cup white vinegar, eyeball it
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove cracked garlic
• 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
• 1 bay leaf
• 4 kirby cucumbers, cut into 1-inch slices on an angle

Directions

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill in a jar before serving.

baked crab cakes!

Ingredients: 

 For the Crab Cakes: 

18 ounces lump crab meat

1 sleeve of Ritz crackers, crushed... 

2 whole egg plus 2 egg whites beaten 

3 finely chopped scallions 

4 tbsp finely chopped red bell pepper 

2 tbsp mayo 

4 tbsp fresh cilantro 

 1 lime, juiced 

 salt and pepper to taste 

 Cooking spray 

Directions:

In a bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, don't over mix so that the crab remains in large chunks. Shape into patties. Chill in the refrigerator at least 1/2 hour before baking. 

Preheat oven to 400°. Grease a baking sheet w/ spray and bake for 10 mins each side...or until golden brown..... ill be honest.. i forgot to flip em, and they came out perfect!

mini peach cobblers

Ingredients

• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• Dash of salt
• 3/4 cup milk
• 1/2 cup (1 stick) butter, melted
• Brown sugar
• Cinnamon
• 3 fresh peaches, peeled and diced

Instructions

1. Preheat oven to 350 degrees.
2. Put 1 teaspoon of melted butter into each regular size muffin tin.
3. With a  spoon stir together the sugar, flour, baking powder, salt and milk.
4. Put 2 tablespoons of batter into each muffin tin.
5. Add 1 tablespoon diced peaches on top of the batter.
6. Sprinkle with brown sugar and then cinnamon.
7. Bake for 12 minutes.
8. Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out.

white bean crostini

For the White Bean Spread: 

2 cups Cannelini or Northern Beans 

2 tbsp olive oil

4 tbsp water 

1 tbsp fresh thyme

2 clove garlic 

1 lemon zest and juice salt and fresh pepper 

Crostini: 8-1/2" piece of baguette (4 oz), sliced into 1/4" pieces 

garlic clove 

olive oil spray 

extra thyme for garnish 

 balsamic vinegar 

Cut the bread into 1/4" thin slices. You can toast these in the oven with a little olive oil spray at 400° turning once until toasted or grill them. Once the bread is toasted, lightly rub it with a garlic clove cut in half. 

Now your bread is ready to top. Pureé in a small blender or magic bullet all the ingredients for the white bean spread. If it's too dry you can add a little more water or oil. Top each piece with 2 tsp of white bean puree and garnish with fresh thyme. Drizzle with a touch of balsamic right before serving.

green goddess dip

Puree 4 anchovies, 1 garlic clove and 2 tablespoons each of:
Chopped Basil
Chives
Tarragon
Parsley
Dill
Mix with 1 cup each of:
Sour cream
Mayo
add salt, pepper and lemon juice to taste.

Serve with pita chips!

artichoke squares

2 cans crescent rolls
1 can (14 oz) artichoke hearts drained and chopped
1 box frozen spinach, thawed and drained
3/4 cup grated parmesan cheese
2/3 cup Mayo
2/3 cup sour cream
1/8 tsp garlic powder

Heat oven to 375
unroll cans of crescents.crosswise into bottom of 15x10x1inch pan.press over bottom and up 1 inch of sides of pan.
Press perforations to seal.
bake 10 min.
In bowl mix remaining.ingredients, spoon over partially cooked crust. Bake 8-10 mind longer or until hot.

jalapeno popper dip

1pkg cream cheese (8 oz) softened
1/2 cup light or regular Mayo
1/4 lb. (4 oz) velveeta cut into 1/4 inch cubes
3 jalapeno peppers, seeded, finely chopped
12 ritz crackers, crushed
1 tbsp.butter,melted
1 green onion, sliced

Heat oven to 350
Beat cream cheese & Mayo in bowl.. stir in velveeta & peppers, spread into 9 inch pie plate.
Mix crumbs & butter. Sprinkle over dip.
bake 20 mind
top with onions.

Mac and Cheese

Ingredients

• 1 pound pasta, such as cavatappi
• salt
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 3 cups shredded cheese..i used a mix of asiago, swiss and cheddar
• 1 cup crushed potato chips
  5 slices cooked bacon, crumbled
  1/2 cup grated Parmesan, for topping

Directions

1. Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
2. Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat
3. Transfer to all purpose pan..or 13x9 pan
4. Sprinkle the chips, bacon and Parmesan on top and bake uncovered to hot and bubbly in 350 degree oven for 30 minutes

cheesecake stuffed strawberries

24 large strawberries, hulls removed
12 ounces cream cheese, room temperature
1 1/2 teaspoons vanilla
1/4 cup, plus 2 tablespoons confectioners’ sugar (add gradually, to taste)
1/4 cup graham cracker crumbs
Place cream cheese in a bowl and microwave for 30 seconds, or until soft. Use an electric mixer to combine the cream cheese, vanilla, and sugar. (Add the sugar gradually)
Use a sharp knife to make a hole in the center of each strawberry (going as deep as you can without hitting bottom).
Spoon or pipe the filling into each hole. Sprinkle graham cracker crumbs on top!

melting snowmen cookie balls

1 pkg. (8 oz.)  Cream Cheese, softened

24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)

2 pkg. (6 squares each) BAKER'S White Chocolate, melted or 1 pkg white choc chips melted

48 Mini OREO Bite Size Cookies

2 Tbsp. decorating icing

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.

REFRIGERATE 1 hour or until firm. Keep refrigerated. 

 

Sun Dried Tomato & Goat Cheese Appetizer

2 cans Pillsbury refrigerated buttermilk biscuits

1/2 cup mayonnaise

2oz. (1/2 cup) crumbled goat cheese

1/4 cup chopped drained oil-packed sun-dried tomatoes

1 teaspoon dried onion flakes

1 teaspoon dried pesto seasoning

1 tablespoon grated Parmesan cheese

Heat oven to 375°F. Separate biscuits;  cut each evenly into 2 layers, making 24 dough rounds. Press each in ungreased miniature muffin cup.  In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese. Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

 

apple scone pie

2 cups AP flour

1/3 cup granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into pieces

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

Filling:

1 pound Granny Smith Apples, peeled, cored, and cut into 1 inch chunks

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

1/2 cup chopped pecans or walnuts

Glaze:

Milk or Cream

Granulated white sugar

Instructions:

Apple Scone Cake: Preheat oven to 350 degrees F and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9 inch glass pie plate.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the egg, milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate.

In a separate bowl toss together the cut apples, sugar, cinnamon, and nuts. Spread the apples evenly over the bottom of the dough in the pie plate.

Roll the remaining dough into a 9 inch circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts.

Brush the top of the dough with a little milk and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.

Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned & a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack. Serve warm.