How to Make It
- To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.
- Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.
- To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners.
- In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.
- In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
- To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.
- To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. (My batch made 28 muffins for some reason.) Place a slice of the cream cheese mixture into each muffin well.
- You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
- Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
How to Make It
FILLING
- Combine heavy cream, cream cheese, powdered sugar and 4 tablespoons instant pudding mix with mixer on medium until thick and fluffy. Fold in banana & pineapple. Place in a ziploc and refrigerate.
STRAWBERRIES
- Wash & dry strawberries. Cut tops off and using a tomato corer, scoop out the center. Cut bottom off and make sure the strawberry stands upright. Stand on a paper towel to dry.
- Melt chocolate chips for about 25 seconds in the microwave, stir in butter until smooth. Dry each strawberry with a paper towel and dip in chocolate and then in nuts. Place on parchment paper and refrigerate 5 minutes or until set.
- Cut a corner off of the Ziploc bag and pipe filling into each strawberry. Top with desired toppings (chocolate, sprinkles, cherries)
How to Make It
- In a large skillet, brown ground beef with onion, seasoned with salt & pepper. Drain any excess grease.
- Add to the skillet the rest of the ingredients (except cheese) Cover and simmer until rice is cooked, about 20 minutes or so, stirring occasionally. Top with cheese if desired. When it's melted, serve right out of the skillet.
How to Make It
- Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until light golden brown; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove from pan and plate.
- In large ziploc bag add flour, steak bites, salt and pepper. Shake to coat. Add olive oil to skillet over medium high heat. Add steak and cook just until browned. Remove to plate.
- Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom. Pour 1/2 cup of beef broth in bowl and set aside. Add REMAINING beef broth and Worcestershire Sauce. Simmer for 5 minutes; stirring a couple of times.
- In small bowl whisk together beef broth and 1/4 cup flour. Whisk flour mixture into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add mushroom mixture and beef back to pan; simmer for 15 minutes. Salt & pepper to taste. Serve over egg noodles, rice or mashed potatoes.>
How to Make It
- • Cook ground beef in pan, drain, then return cooked ground beef to the same pan.
- • Add 1 jar (16 ounces) salsa to cooked ground beef. Heat on a low burner until completely warmed through.
- • In a separate pot (or microwave), warm cheese sauce until smooth.
- • On a plate, layer a handful (or more) tortilla chips, ladle salsa mixture on top of chips, layer nacho sauce on top, top with sour cream.
- • Serve hot.
How to Make It
- Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking.
- While noodles are cooking, brown ground beef with the salt in a skillet over medium high heat. Drain.
- In a large mixing bowl stir together the condensed tomato soup, golden mushroom soup, milk, onion flakes, Worcestershire sauce, pepper, and garlic powder.
- Add the cooked ground beef and the cooked (and drained) egg noodles. Stir together. Pour into your prepared dish and sprinkle the cheese on top.
- Bake for 25 minutes.
How to Make It
- Grease the inside of a 6 quart slow cooker with non-stick cooking spray.
- In a small bowl, mix together, lime juice, 1 teaspoon olive oil, and one teaspoon each of cumin, garlic salt and chili powder to form a paste.
- Rub this mixture all over the chicken breasts, then set them aside.
- In a skillet on the stove top, heat 2 tablespoons of olive oil and saute the diced peppers and onions until they are soft. Season with salt and pepper to taste then add the butter to the skillet.
- Slowly add the chicken stock, deglaze the pan, then stir in 1 teaspoon each of cumin, minced garlic, chili powder and parsley. Simmer for 1-2 minutes.
- Mix in the rice, cream of chicken soup, salsa, cilantro, black beans, corn and chopped cilantro.
- Pour everything into the slow cooker.
- Place the seasoned chicken breasts on top of the mixture.
- Cook on low for 4-5 hours.
- Right before serving, remove the lid and sprinkle shredded cheese on top then replace the lid for just a few minutes or until melted.
- Serve with a scoop of sour cream or guacamole (optional); garnish with chopped chives or diced scallions prior to serving to give some color and extra flavor. Enjoy!
How to Make It
- Mix the quart of milk, 1 cup butter, and 1 cup sugar in a pan.
- Bring almost to a boil, just “scald” the milk.
- Remove from heat and allow to cool until just warm.
- Add in the 2 packages of yeast.
- Transfer liquid mixture to a bowl and add in the 8 cups flour, baking soda, baking powder, and salt.
- Cover bowl with a towel and allow to rise for an hour.
- After it has risen, turn out onto a floured surface and add in one more cup of flour, kneading it all in.
- Take about 1/2 the dough and roll it out into a rectangle.
- Cover with a thin layer of melted butter, sprinkle liberally with the brown sugar and ground cinnamon.
- Starting with the long side away from you, roll the dough up towards you. Fold the dough up and pinch it closed. Take a knife and cut about 2 1/2 inch sections.
- Place them into a greased pan, almost touching each other.
- Follow same process with other half of dough.
- Once they are all cut and placed into the pan, allow them to rise for an additional 20 minutes.
- Bake in a preheated oven, 400, for about 15 minutes!
- While cooking, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a bowl.
- Once cinnamon rolls are baked, remove from oven and frost immediately! Serve!!
How to Make It
- If using chicken breasts, cut them lengthwise into thin fillets, each fillet will make one bomb.
- Pound the chicken fillets between parchment paper until about ¼ inch thin.
- Season each with salt and pepper.
- Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center
- Rinse jalapenos a second time.
- In a mixing bowl, mix cream cheese and chedder cheese until well blended.
- Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.
- Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno.
- It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
- Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed.
- You do not need toothpicks, because it all comes together in the cooking process.
- FOR GRILL VERSION :
- Preheat grill to 350 degree and place chicken bombs on the grill to cook over indirect for approximately 25-30 minutes.
- Turn chicken bombs on the grill every 5 minutes to ensure it is cooking evenly, and baste with barbecue sauce each time you turn it.
- Just before the chicken bombs are done, baste one last time.
- Be sure chicken is cooked through and juices run clear.
- If you have a meat thermometer, chicken is ready when it reaches an internal temp of 165 F, otherwise pierce chicken bombs with a fork.
- When they are done, remove from the grill, let them rest 5 minutes or so and serve and get ready to hear some accolades because these babies are very very tasty ... and Happy Grillin’
- FOR OVEN VERSION :
- Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
- Bake for 20 minutes, turning once to help cook the bacon.
- *I suggest to change baking sheets/pans in order to loose some of the bacon fat.
- Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in a new one.
- Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.
- Remove from oven, brush on more sauce, and place under broil setting for a few minutes so bacon can crisp completely, and the chicken is totally cooked through.
- Remove from the oven and let sit for at least 10 minutes before serving.
- Slice into ½-1 inch slices and ENJOY!
How to Make It
- Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch cast iron skillet or similar. Set aside.
- Thaw the spinach and squeeze to remove as much moisture as possible.
- In a medium size bowl, whip together the cream cheese, mayonnaise, heavy cream, garlic salt, onion powder and black pepper. Whip until creamy and combined around 1-2 minutes.
- By hand mix in the spinach, green onion, bacon and 1 1/2 cup shredded cheese. Pour into the skillet.
- Top with the remaining cheese. Bake for 30 minutes or until bubbly.
- Serve with pita crisps, tortilla chips or crackers for dipping.
How to Make It
- IF DOING THE COOKIE CRUST Preheat oven to 350F. & spray the inside of an 8-inch springform cheesecake pan with baking spray, then follow the directions on the cookie mix until you have the cookie batter
- Take the batter and press it down into the prepared pan as you would a regular crust, then bake for roughly 10-12 minutes until the cookie crust is lightly browned.
- remove and set aside.
- IF USING A PRE_MADE CRUST BEGIN HERE
- In a large mixing bowl, beat cream cheese until smooth
- Mix in the 3/4 C powder sugar
- In a medium bowl, combine the jello with the boiling water and whisk until completely dissolved. Set aside
- Zest the orange and set aside
- Using a standing mixer, whip on medium speed the heavy whipping cream, 1/2 C powder sugar and vanilla until stiff peaks form
- Add 1/2 of the whipped cream into the cooled jello and whisk until combined
- Fold the remaining whipped cream in with the cream cheese mixture
- Spread 1/2 of the cream cheese mixture onto the crust
- Spread about 2 C of the orange mixture onto the cream cheese mixture
- Slowly and carefully spread the remaining of the cream cheese mixture
- Place into the fridge to set over night
- Using a standing mixture, whip together the 1 C heavy whipping cream, 1/2 C powder sugar and 1/2 tsp vanilla extract until stiff peaks form
- Scoop into the piping bag and pipe small dollops around the edge of the pie
- Cut out a slice and enjoy!
How to Make It
- In large saucepan over medium heat cook bacon until almost completely brown. Add onion and cook for additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove bacon/onion mixture to a bowl. Do not wash saucepan.
- Add green beans and enough chicken broth to just cover the green beans. Add Cajun seasoning.
- Bring to a low boil. Cover and reduce to simmer. Simmer for 1 1/2 -2 hours. Drain chicken broth, return bacon/onion mixture and heat for 1-2 minutes. Add butter, stir and serve.
How to Make It
- Fill your glasses with ice
- In a large bar shaker add all of your ingredients and shake to combine
- Pour your liquor mix into the glass
- Garnish with cherries
How to Make It
- Dissolve yeast, warm water and 1 Tablespoon white sugar in a large bowl. Let stand 5 minutes or until yeast is bubbly and has risen up.
- Add the brown sugar,sweet potato, butter, salt and eggs to the bowl. Beat with electric mixer on low till ingredients are well mixed.
- With the mixer still on low speed, add 3 cups of flour to the bowl, mix until flour is just incorporated . Turn the dough out onto a clean lightly floured surface. Knead the dough and add enough flour ( you have a 1/2 cup remaining flour) to make a soft tacky dough. If you need more flour to achieve a soft , elastic tacky dough use slightly more. Do not over knead the dough.
- Place your soft, elastic slightly tacky dough in a large bowl coated with oil, turn the dough in the bowl so all sides are coated with oil. Place in a warm, draft free place to rise, cover the top of the bowl with a clean kitchen towel. Let rise till double in size, about an hour.
- Punch the dough dough, let it rest for 2 minutes. Divide the dough into 16 pieces rolled into balls. Place in a greased 13x9 inch baking pan. Place in a warm draft free place to rise covered with a clean kitchen towel. The dough will double in size and come up to the top of the pan but not over the pan.
- Bake at 375 degrees for about 20 minutes or until roll tops are golden brown. Remove from the oven, let cool.
How to Make It
- Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through being careful not to cut all the way through.
- Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
- Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
- Place the chicken breasts in a baking dish that has been coated with non-stick baking spray.
- Brush each chicken breast with olive oil.
- Sprinkle each chicken breast with salt, pepper and Italian seasoning.
- Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.
How to Make It
- Preheat oven and line muffin tins with paper liners.
- Prepare batter according to box directions.
- Fill liners ⅔ full and bake according to box directions for cupcakes.
- Allow to cool completely.
- Use a knife to dice apples into smaller pieces.
- use a knife to core our a plug in the middle of each cupcake and fill with pie filling.
- Place just the top of plug bake on cupcake.
- Whip butter, brown sugar, cinnamon and vanilla for until fluffy.
- Gradually add powdered sugar.
- Add milk until you reach desired consistency.
- Transfer to piping bag and frost each cupcake.
How to Make It
- Cut your bacon into ¾ inch pieces and cook until crisp, stirring it around often.
- Drain all but 2 TBS or so of the bacon grease out.
- Add in the onions and saute for about 6 minutes.
- Add in the garlic and saute for 1-2 minutes, stirring the whole time.
- Add in sugar, brown sugar, apricots, vinegar's and water. Stir and bring to a simmer over medium heat.
- Add in Thyme sprigs, salt and pepper and continue simmering, stirring often, for 10 minutes, being careful not to burn.
- Taste and adjust seasoning to your preference if necessary.
- Remove Thyme sprigs and allow the mixture to cool.
- You can then pulse the jam a few times in your food processor for a finer jam or leave it as is chunkier.
- Once completely cook, store in airtight jars in your refrigerator for up to 3 weeks.
- Heat it up a bit to enjoy on whatever you like.
How to Make It
- Place the salsa in a strainer to drain liquid while you are preparing other ingredients
- Mix together the beans and milk
- Mix together Sour Cream and taco seasoning
- CUP ASSEMBLY: LAYER THE FOLLOWING
- Tablespoons of the Bean Mixture
- Tablespoons of Guacamole
- Tablespoons of the Sour Cream Mixture
- Tablespoons of Drained Salsa
- Top with Cheese, tomatoes and green onions and olives/cilantro if desired
How to Make It
- Preheat the oven to 350 F and line pans with parchment paper.
- Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
- Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
- Beat butter with sugar and cream cheese until it’s light and fluffy.
- Add egg and vanilla and mix well.
- Gradually add flour mixture and mix until it’s well combined.
- Stir in chopped white chocolate.
- Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
- Drop heaping tablespoon of batter onto pan leaving an inch space between.
- Set the cookies in the refrigerator for 5-10 minutes before baking.
- Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
- Bake for 13-15 minutes( until the edges become golden brown).
- Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.
- 1 1/2 oz. Malibu Rum
- 1 oz Blue Curacao
- 1.5 oz Pineapple Juice
- 2 oz Sprite
- 1/4 oz Grenadine
- 1/2 oz lime juice
- Cherry for garnish
How to Make It
- Combine the Liquors and Pineapple juice in an ice filled cocktail shaker
- Shake until well combined 30 seconds
- Add the Sprite and lime juice, and lightly stir
- Add the Grenadine last for the blood effect
- Garnish with a Cherry.
