Chive Pesto
A creamy blend of garlic chives, cream cheese, and extra-virgin olive oil, this pasta sauce is definitely not your traditional basil pesto.
Pulse garlic chives in a food processor until very finely chopped.
Add basil; pulse until finely chopped.
Pour in olive oil; process until blended.
Blend in garlic powder oregano basil salt and pepper.
Blend in cream cheese.
Chill until flavors combine about 15 minutes.
Potato and Spinach Croquettes
Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.
Add enough water to the pan to completely cover the potatoes.
Bring to a boil, lower the heat, and simmer until the vegetables are soft enough to pierce easily with a fork.
To completely dry, drain and gently toss over low heat for a minute.
Use a potato masher to simply mash them until smooth, or press them through a sieve.
Add nutmeg, salt, and pepper for flavor.
Spread the mixture out on a tray to cool after adding the butter and egg yolk.
Deep-fryer oil should be preheated to 365 degrees F.
(180 degrees C).
When a piece of bread browns in about 15 seconds, the oil is at the right temperature.
Raspberry Peach Crumble
It’s a show-stopper and ideal for summer. For the ideal dessert, serve with vanilla ice cream.
Set oven to 350 degrees Fahrenheit (175 degrees C).
6 tiny ramekins should be lightly greased.
Combine the raspberries, peaches, and lemon juice in a bowl.
1 pinch of cinnamon and 1/3 cup of white sugar.
Mix the oats, butter, and brown sugar in a different bowl.
1 pinch of cinnamon, 1/4 cup white sugar, vanilla, and salt.
Equal portions of the raspberry and peach mixture and the oat mixture should be added to the prepared ramekins in that order.
Put the ramekins in a row on a baking sheet.
Bake for 35 minutes, or until crisp and golden brown, in a preheated oven.
ten minutes to cool before serving
Slow Cooker Peach Crisp
This slow cooker peach crisp with a crumbly cinnamon topping is perfect to make on hot summer days when you don’t want to use the oven.
Apply cooking spray sparingly inside a slow cooker.
In a big bowl, combine the flour, oats, butter, brown sugar, white sugar, and cinnamon.
Peaches are arranged in layers at the bottom of the slow cooker.
Sprinkle the peaches with the flour mixture.
Cook covered on Low for 4–6 hours, or until peaches are bubbling.
“Nutcracker” Mixed-Nut Brittle in the Microwave
Turn on your microwave for a quick and simple mixed-nut brittle that will brighten your holiday instantly!
A 10×15-inch baking sheet should be greased or lined with parchment paper.
Cooking spray should be used on a heatproof spoon.
Using the greased spoon, combine the sugar and corn syrup in a 2-quart microwave-safe bowl.
microwave until very bubbly, high power 4 to 2 1/2 minutes.
Add butter and nuts and stir quickly.
Continue microwaving for an additional 2 1/2 to 4 minutes, or until bubbles start to resemble light caramel.
Make sure to keep an eye on the nuts to prevent burning.
Baking soda and vanilla extract should be combined while stirring quickly until bubbly.
Pour the mixture thinly and quickly onto the sheet pan that has been prepared.
Add a little sea salt.
Allow to cool and set for 30 to 40 minutes before cutting into pieces.
Copycat Dipping Sauce
Your chicken tenders will taste exactly like those at Chick-fil-A® with this incredibly simple copycat recipe for dipping sauce!
Grilled Chicken Taco Salad
Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.
Set an outdoor grill to medium-high heat and give the grates a quick oiling.
Combine 1/2 cup cilantro, lime juice, and black bean salsa in a bowl; set aside.
Rub mixture over chicken breasts by combining chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl.
Cook chicken breasts on a preheated grill for 10 to 12 minutes per side or until the juices run clear and the center is no longer pink.
In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C).
Place the tortillas on the grill and cook for 3 to 5 minutes, or until lightly browned on both sides, while the chicken is cooking.
Apple Crunch Pie with Vanilla Sauce
Not the usual apple pie! The pie and streusel contain cinnamon chips that give the apples the proper amount of cinnamon flavor.
Preheat oven to 400 degrees F (200 degrees C.) In a large bowl mix together 1/2 cup white sugar 1/2 cup brown sugar 2 tablespoons flour and cinnamon.
Stir in sliced apples until coated with sugar mixture.
Stir in 1 cup cinnamon chips.
Pour filling into prepared pie crust and dot with 3 tablespoons butter.
To make streusel topping: mix together 3/4 cup flour and 3/4 cup brown sugar in a mixing bowl.
Cut in 6 tablespoons butter until mixture resembles coarse crumbs.
Stir in remaining 2/3 cup cinnamon chips.
Sprinkle streusel topping over apple filling.
Clara’s White German Chocolate Cake
a lovely white chocolate, coconut, and pecan-filled three-layer cake.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Butter and flour three (9-inch) pans.
Salt, baking powder, and flour are sifted together.
Place aside.
Butter and sugar are whipped together in a sizable bowl until light and fluffy.
Stir in the melted chocolate and vanilla after adding each egg yolk one at a time.
Buttermilk and the flour mixture should be added in stages.
Add the nuts and coconut and stir.
Beat the egg whites in a sizable glass or metal mixing bowl until stiff peaks form.
Fold in 1/3 of the whites, followed by the remaining whites, quickly, until no streaks are visible.
Dispense the batter into the pans.
Hot German Potato Salad
The addition of crispy bacon, tender onions, sugar, vinegar, and black pepper gives this hot German potato salad recipe a flavorful boost.
Put the potatoes in a big pot, add salted water, and bring to a boil.
Simmer for about 20 minutes until tender, reducing heat to medium-low.
Drain cool, then thinly slice.
To cook the bacon, use a big, deep skillet.
Cook until evenly browned over medium-high heat.
Drain crumble, then reserve drippings and set aside.
Over medium heat, cook onions in bacon drippings until they are golden.