Chewy Chocolate-Toffee-Oatmeal Cookies with Cranberries
These easy cookies have a little bit of everything, from bittersweet chocolate and toffee to oats and cranberries.
Preheat the oven to 350 degrees F (175 degrees C).
Line 2 baking sheets with parchment paper.
Combine butter brown sugar and white sugar in a large bowl; beat using an electric mixer until creamy.
Beat in egg and vanilla extract.
Stir in flour and baking soda.
Fold in oats chocolate chips toffee and cranberries.
Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
Bake in the preheated oven until edges are golden 12 to 15 minutes.
Transfer cookies to wire racks to cool.
Mexican Bean Dip
The ideal dip for tortilla chips is hot and cheesy!
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat blend the chili beef soup and taco sauce.
Bring to a gentle boil and remove from heat.
Transfer chili beef soup and taco sauce mixture to an 8×8 inch baking dish.
Sprinkle with black olives and onion.
Top with Cheddar cheese and Monterey Jack cheese.
Cook in the preheated oven 10 minutes or until the cheese has melted.
Dutch Oven Whole Wheat Bread
Here is a delicious whole wheat bread in the Dutch oven with reduced sodium. Bake it for warm homemade bread fresh from the oven for a treat.
Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute.
Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C).
Add yeast and agave; let sit until foamy about 15 minutes.
Combine flour and salt in a large bowl.
Add yeast mixture; stir to combine and knead a few times.
Cover bowl and let dough rise in a warm place until doubled in size overnight to 18 hours.
Turn dough out onto a floured surface.
Knead 5 to 10 times using floured hands.
Shape dough into a ball and let rise while oven is preheating.
GA Peach Pound Cake
Other fruits, like apple or cherry, can also be used to make this Georgia peach pound cake.
Preheat oven to 325 degrees F (165 degrees C).
Butter a 10 inch tube pan and coat with white sugar.
In a large bowl cream together the butter and sugar until light and fluffy.
Add the eggs one at a time beating well with each addition then stir in the vanilla.
Reserve 1/4 cup of flour for later and sift together the remaining flour baking powder and salt.
Gradually stir into the creamed mixture.
Use the reserved flour to coat the chopped peaches then fold the floured peaches into the batter.
Spread evenly into the prepared pan.
Coconut Curry Chicken
For a light, healthy dinner for two, chicken breasts are pounded thin and simmered in a creamy curry-coconut sauce.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface.
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
Sprinkle the chicken on both sides with salt and pepper.
Heat the vegetable oil in a skillet over high heat and pan-fry the chicken breasts until the meat is no longer pink about 4 minutes per side.
Transfer the chicken breasts to a plate.
Stuffed Pasta Wheels
Chef John’s stuffed pasta wheels are made using a method that yields a perfect texture that supports a variety of fillings and sauces.
Salt and flour should be combined in a big bowl.
Add cold water and a cracked egg to the center.
Stir continuously until a shaggy dough forms.
With your hands, combine.
On a work surface, knead the dough until it is relatively firm and smooth, adding flour as necessary.
Place in the refrigerator for at least an hour after wrapping in plastic wrap.
While waiting, add salmon to a bowl and stir with a fork.
With a fork, combine the Parmesan cheese and bread crumbs.
Spinach, eggs, garlic, black pepper, cayenne, and salt should be added.
Stir everything together.
Wrap in plastic wrap and store in the fridge until required.
Set the oven to 375 degrees Fahrenheit (190 degrees C)
Butterscotch Pudding II
Flour, not cornstarch, thickens this brown sugar pudding made with whole milk, egg yolks and butter.
In a medium saucepan over medium heat stir together brown sugar and flour.
Stir in milk.
Bring to a boil and boil for 1 minute.
Remove from heat and stir in egg yolks and butter until smooth.
Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
Zhug is a spicy green sauce originally from Yemen that is as flavorful as it is colorful. Use it raw as a dip, add to meat marinades, or spice up soups, rice, or egg dishes.
Wash and dry the parsley and cilantro.
Combine parsley cilantro garlic lemon juice and zest chiles cumin coriander salt pepper ice and 2 tablespoons olive oil in a food processor fitted with a blade.
Blend until a smooth paste is achieved adding more oil as necessary.
Cover and refrigerate at least 1 hour before serving to allow flavors to meld.
Instant Pot Quick and Easy Spaghetti Sauce
Fresh tomatoes are used to make this hearty and delicious homemade spaghetti sauce. Perfect for any pasta dish and incredibly quick and simple to prepare in the Instant Pot®.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.
Heat olive oil and stir in onions and garlic; cook until soft and translucent about 5 minutes.
Add carrot celery and tomatoes; cook until tender about 4 minutes.
Season with oregano Italian seasoning salt basil and pepper.
Close and lock the lid.
Select high pressure according to manufacturer’s instructions; set timer for 25 minutes.
Allow 10 to 15 minutes for pressure to build.
Bourbon and Baby Bella Mushroom Sauce
Beef, chicken, or pork are enhanced with the sweet and savory flavor of this cream sauce made with bourbon and baby bella mushrooms.
Combine bourbon soy sauce brown sugar Worcestershire sauce basil rosemary and pepper in a small bowl; whisk until blended and sugar is dissolved.
Heat a skillet over medium heat.
Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned 5 to 7 minutes.
Remove mushrooms to a plate and repeat with remaining batches adding more butter as needed.
Add shallots to the skillet and saute until tender about 5 minutes.
Return browned mushrooms to the skillet and pour in bourbon mixture.
Cook over medium heat until slightly reduced scraping the bottom as you cook 2 to 3 minutes.
Reduce heat and stir in heavy cream.
Simmer until blended and thickened to desired consistency 3 to 5 minutes.
Season with salt.