Fruit and Nut Shortbread
The shortbread cookies form this recipe deliver a great and colorful addition to your Christmas baking collection.
Cream butter and sugar.
Add yolk and flour.
Cut in fruit and nuts.
Shape dough into two rolls 2 inches in diameter and roll in waxed paper.
Preheat oven to 375 degrees F (190 degrees C).
While still cold and wax paper still on take a sharp knife and cut thin slices (1/8 inch).
Set on greased cookie sheets remove wax paper and bake for 10 minutes.
(Slightly brown edges).
Chocolate Chip Cookie Dough Truffles
Chocolate-covered cookie dough truffles are a decadent holiday treat that you can make quickly and easily.
In a bowl, combine cream cheese, brown sugar, and vanilla extract; stir in flour until combined.
Add salt to the dough, then stir in the chocolate chips.
Create 1- to 2-inch dough balls, then place them on a baking sheet.
about 30 minutes, freeze until set.
Confectioners’ chocolate should be melted in the top of a double boiler set over simmering water.
To prevent scorching, stir the chocolate frequently and scrape the sides with a rubber spatula.
Cookie balls should be dipped in chocolate and then placed on a sheet of waxed paper or aluminum foil to harden for at least 20 minutes.
5-Ingredient Taco Soup
This 5-ingredient taco soup can be prepared quickly and with little effort in your Instant Pot®.
Select the Saute function on a multipurpose pressure cooker (like an Instant Pot®).
Cook and stir the ground beef for about 5 minutes, or until it is crumbly and browned.
Include frozen vegetables and salsa.
Stop using Saute mode.
Lock the lid by closing it.
Set the timer for 4 minutes while choosing high pressure in accordance with the manufacturer’s instructions.
Give the pressure 10 to 15 minutes to build.
Utilizing the quick-release technique with caution, release the pressure for 5 minutes as directed by the manufacturer.
Lock released, lid removed.
Pour soup into serving bowls, then top with Mexican crema and Cheddar cheese.
Banana Egg Waffles
These egg and banana-based waffles with chocolate chips are gluten-free and contain no flour.
Waffle irons should be preheated as directed by the manufacturer, and cooking spray should be used to prepare the surfaces.
In a big bowl, combine eggs, bananas, and vanilla extract and stir until combined.
Smoothly incorporate peanut butter into the egg mixture.
Combine the egg mixture with the oats and chocolate chips by folding.
Cook batter on waffle iron as directed by the manufacturer for about 3 minutes, or until golden brown.
Vegetarian Hash Brown Casserole
This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It can be made ahead of time and refrigerated.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Using cooking spray with olive oil, coat a 9×13-inch glass pan.
Hash browns should be spread out in two layers to fit the pan.
Top with a sprinkle of Cheddar cheese and then drizzle with pico de gallo.
Pour the egg mixture evenly over the salsa layer after whisking in the milk.
Add salt and pepper to taste.
Wrap the dish in aluminum foil.
Bake for one hour in the preheated oven.
Remove the foil and bake for an additional 5 to 10 minutes, or until the top is golden brown.
Farro Salad with Pecans, Feta, and Cherries
A vibrant grain salad with farro, feta cheese, toasted pecans, and dried cherries.
Farro water and salt are combined in a small saucepan and heated to a boil.
For about 20 minutes, simmer covered over low heat until water is absorbed.
Drain, spread out, and chill for five minutes.
Combine celery, feta, and dried cherries in a bowl.
scallions and pecans Olive oil, salt, and pepper, along with lemon zest and juice.
Farro may be added; combine.
Lemon wedges should be served.
Slow Cooker Parmesan-Garlic Quick Bread
Served alongside any meal, this cheesy Parmesan and Cheddar quick bread bakes in your slow cooker in just over an hour.
Generously grease the inside of a slow cooker with cooking spray.
Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
Combine baking mix milk remaining Parmesan and Cheddar cheeses egg whites minced onion and garlic salt in a bowl until well mixed.
Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
Cook on High until bread is cooked through about 1 hour.
French Onion Soup X
Thyme and brandy are used to flavor the quicker onion soup, which is made with vegetable broth.
Warm up 1/4 cup vegetable broth in a sizable nonstick pan.
Add the onion and stir.
Cook for 15 minutes at medium heat, or until golden.
Add the flour and sugar and stir.
Add the wine and the remaining 5 cups of vegetable broth.
Add the black pepper, bay leaf, and thyme by stirring.
Stirring continuously, bring to a boil for 8 minutes, then reduce heat, partially cover, and simmer for 30 minutes.
Activate the broiler in the oven.
Bay leaf should be removed from the heat before adding brandy.
Garlic clove rubbed on toast.
Place a piece of toast on top of each bowl after ladling the soup into four oven-safe bowls.
Add a little Parmesan cheese.
Put bowls under the broiler to melt the cheese.
Best Ever Caramel Apple Crisp
This fall, when our class went to an apple farm, we discovered that we all had a similar love for caramel-dipped apples. We came up with this incredibly simple dessert that the whole family will love.
Preheat oven to 350 F (175 degree C).
In a medium size bowl toss apples with sugar flour cinnamon lemon juice and water; spread evenly into a 8×8 inch pan.
In another bowl mix together flour brown sugar oats and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat melt the caramels with the evaporated milk.
Heat stirring frequently until mixture has a smooth consistency.
Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Chayote and Sausage Stew
Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.
Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels.
Add the olive oil.
onion and garlic to the skillet; cook and stir until the onions are translucent 3 to 5 minutes.
Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften 10 to 15 minutes.
Stir in the tomatoes black beans corn thyme and chili powder; season with salt and pepper.
Cook until completely heated through about 10 minutes more.