- ½ cup butter, room temperature
- ¼ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 and ⅓ cups flour
- ¾ cup graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 king-sized milk chocolate bars
- 1 and ½ cups marshmallow fluff
- Preheat oven to 350 degrees.
- Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
- Slowly incorporate dry ingredients into butter mixture.
- Press half of dough into a greased 9×9 pan. Set chocolate bars on top.
- Spread marshmallow fluff over chocolate and top with remaining dough.
- Bake for 30-35, or until golden.
- 1 large apple (I used a Fuji- any apple will do, tart is better)
- 1 can Pillsbury Crescent dough
- 1/2 cup butter
- 2/3 cups sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 3/4 cup or 6 oz. 7-Up or equivalent (half the can)
- Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
- Cut each apple into 8-10 wedges. Slice the apple skin off as well and set aside.
- Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish.
- Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.
- Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings
- Bake for 40 to 45 minutes in the preheated oven, or until golden brown.
- 8 ounces medium shell pasta
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup basil pesto
- 1/3 cup julienned sun dried tomatoes, drained
- 1/3 cup diced mozzarella cubes
- Fried egg, for serving
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
- In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
- Serve immediately with a fried egg, if desired.
Wine bottle tiki torches
Set up a lounge movie theater in the back yard using floor cushions
Make a beach in the backyard
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
- Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
- On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
- 1 tube of crescent rolls
- chocolate chips (about 1/2 cup)
- mini marshmallows (about 1/2 cup)
- Heat oven to 375.
- Unroll and separate crescents. Place about a tablespoon of chocolate chips and 4 mini marshmallows at the wide end of each crescent. Roll up, starting from the wide end.
- Place crescents on a greased foil lined baking sheet and bake for 10-13 minutes, or until golden brown.
Top hat Christmas tree
Hang a Christmas Santa Suit from a string of lights Outdoor Christmas decoration
Christmas Decor: No Instructions....looks like a hook for plants....add lanterns.....flowers and a cute gingerbread!
What a great Christmas table
Hang a Christmas Santa Suit from a string of lights Outdoor Christmas decoration
Christmas Decor: No Instructions....looks like a hook for plants....add lanterns.....flowers and a cute gingerbread!
What a great Christmas table
- 1 (10 oz.) package frozen chopped spinach, thawed and well-drained
- 7 eggs or 1 3/4 c. egg substitute
- 3/4 c. shredded cheddar cheese
- 1/4 c. finely diced red bell pepper
- 1/4 c. finely diced mushrooms
- 1/4 c. finely diced onion
- Line 12 muffin cups with foil baking cups; spray with non-stick cooking spray.
- Combine all ingredients in a bowl and mix well.
- Divide the mixture evenly between the muffin cups. Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
- Store refrigerated. Remove from foil liners and reheat in the microwave when you're ready to eat them.
- These also freeze very well. Freeze after fully baking. When you're ready to eat them, thaw, remove from the foil liners, and reheat in the microwave.
- ½ Tablespoons Canola Or Vegetable Oil
- 1 pound Ground Beef
- 1 whole Onion, Chopped
- 1 dash Salt
- 1 dash Black Pepper
- ½ pounds Cooked Pasta
- 15 ounces, fluid Tomato Sauce
- 14-½ ounces, weight Diced Tomatoes And Green Chilies
- 15 ounces, weight Kidney Or Black Beans, Rinsed
- 1-½ Tablespoon Chili Powder
- 2 teaspoons Cumin
- 3 dashes Cayenne Powder
- ¼ cups Water
- 2 cups Shredded Cheddar Cheese
- ½ cups Sour Cream, For Topping
- 4 Tablespoons Green Onions, Chopped
- Start by preheating the oven to 350 degrees.
- Drizzle the oil in a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until no longer pink.
- While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside for now.
- After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.
- After 5 minutes, stir in the cooked pasta. Stir to combine.
- Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
- Spoon into serving dishes and top with sour cream and green onions.
- 1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
- 8slices (1/2 oz each) Swiss cheese
- 8slices (1 oz each) deli cooked ham
- 1/4cup honey
- Heat oven to 350°F. Spray cookie sheet with cooking spray.
- Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 1 slice of cheese inside pocket. Top cheese with 1 slice of ham and 1 teaspoon honey.
- Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.
- Bake 15 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle remaining honey over tops. Serve immediately.
- 500g (1 lb) Linguine pasta
- ⅓ cup butter
- 2 large shallots, finely diced
- 2-3 cloves garlic, finely minced
- 1½ cups whipping cream (35% milk fat)
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp chopped parsley
- 1 can frozen lobster pieces, thawed and broken into pieces
- 12 -15 large scallops, foot removed
- 2 cups frozen, pre-cooked shrimp, thawed
- salt and pepper to taste
- Melt butter in large frying pan.
- Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
- Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
- Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
- Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
- Heat over medium/low temperature until cream comes to a low simmer.
- Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
- Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
- 8 ounces cream cheese, softened
- 1/2 cup hot wing sauce or cayenne pepper sauce
- 1/4 cup blue cheese, crumbled
- 1 cup colby-jack cheese, shredded (4 ounces)
- 1/4 cup green onions, finely chopped
- 1 pound chicken breast, cooked and shredded
- 5 large flour tortillas (approximately 10 1/2" diameter)
- In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
- Stir shredded chicken into mixture by hand.
- Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
- Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.
--Smaller or larger tortillas may be used, however you will need to adjust the amount of buffalo chicken mixture you add to each tortilla.
--If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.
For the Chocolate Rose Cupcakes:
- 1¾ cups (7.8 oz) all-purpose flour
- 1 cup (3 oz) good-quality cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, at room temperature
- ½ cup full-fat sour cream, at room temperature
- 2 tbsp water
- 6 oz butter, at room temperature
- ⅔ cup (4.75 oz) granulated sugar
- ⅔ cup (5 oz) lightly packed brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 tbsp rose water
- 14 oz (2 cups) granulated sugar
- 9 egg whites, room temperature
- 1 lb butter, softened but still cool
- pinch salt
- 2 tsp vanilla paste or 1½ tbsp vanilla extract
- 2-3 tbsp rose water, to taste
- Pink, red, or burgundy food coloring
- For the White Chocolate Roses: (made 1-2 days in advance)
- 8 oz white chocolate, finely chopped
- 2¼ oz (1/4 cup) light corn syrup
To Make the Chocolate Rose Cupcakes:
Preheat the oven to 350 F. Line 16-18 cupcake cavities with paper liners. (If you’re not using the large rose liners, you might get up to 18 cupcakes from this recipe.)
In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water.
In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract and rose water.
With the mixer running on low speed, add a third of the dry ingredients. When it’s mostly mixed in, add half of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.
Scoop the batter into the lined cupcake pans. Bake in the preheated oven for 20-23 minutes, until the tops of the cupcakes spring back when lightly pressed. Cool completely.
To Make the Rose Buttercream:
Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
Beat the whites on medium-high speed until they are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 10-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again.
Add the salt, vanilla paste, and 2 tbsp rose water, and mix until well-blended. Taste the buttercream and add more rose water or vanilla paste if desired. Add any food colorings you’d like—to get the multicolored effect I did, divide the buttercream into two or three batches and color them different shades of pink and burgundy.
The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it’s been chilled, let it sit at room temperature until it softens, then re-whip it to get the fluffy texture back before you use it.
To assemble the cupcakes, fit a large pastry bag with an open star tip. Fill it with the buttercream—if you’re using different shades of frosting, spread equal amounts of the different colors along the sides of the bag, so that they all squeeze out at the same time. Pipe a large swirl of frosting on top of each cupcake, and top with a white chocolate rose. Store the cupcakes in an airtight container at room temperature, and enjoy within 3-4 days.
To Make the White Chocolate Roses: (1-2 days in advance)
Place the white chocolate in a microwave-safe bowl, and microwave the chocolate until melted, stirring after every 30 seconds to avoid overheating the chocolate. Remove the melted chocolate from the microwave, and stir until smooth. Add the corn syrup and stir until the mixture is thoroughly combined. It will get thicker.
Spoon the chocolate onto a large sheet of plastic wrap, and wrap it securely. Allow the chocolate to cool and solidify at room temperature, for at least 6 hours or overnight.
Dust your hands and work surface with powdered sugar, and knead the hardened chocolate until smooth and pliable. If it’s very hard, microwave it in short 5-second bursts until it becomes soft enough to work with, but don’t overheat it, or it will be too soft to roll and shape.
Work with half of the batch of chocolate at a time, and keep the other half well-wrapped to prevent drying. Dust a rolling pin with powdered sugar and roll the chocolate out into a very thin layer, less than ⅛” thick. Use a small (1 or 1½”) round cutter to cut circles from the chocolate. For one full-sized rose, you will need nine circles, and for rosebuds, you will need 4-5. The size of the circle cutter determines the size of your finished rose. A 1.5” cutter will yield a full-sized rose that is approximately 3” wide.
Begin by forming the center of your rose: take one of the cut circles and roll it into a cylinder. Leave a small hole at the top of the cylinder. Take another circle, and use your fingers to flatten one end of it until it is paper-thin. This will be the top of the petal, and it helps give the rose a more delicate look. Wrap your petal around the cylinder, making the top of the petal level with the top of the cylinder, pressing it at the bottom to adhere the chocolate.
Thin out the edge of another circle to add a second petal to your blossoming rose. The trick to getting a lifelike rose is to slip the second petal underneath the edge of the first one. Add a third petal whose edge starts just under the second one to complete the first layer of petals. If you want to make a rosebud, your flower is now complete. To make a full rose, continue adding pedals, thinning the top edges as before, and sliding the edge of each new petal under the previous one as with the first layer. Curl the outer petals back slightly to make your rose bloom. Pinch off any extra chocolate at the base of the flower, and re-roll it with the scraps to create more roses.
Allow the roses to sit at room temperature and dry for 24 hours. Once set, they can be stored in an airtight container indefinitely.
- 4 cups raw cauliflower rice (about one medium head)
- 1 egg, beaten
- ⅓ cup soft goat cheese (chevre)
- 1 teaspoon dried oregano
- pinch of salt
- Preheat your oven to 400F.
- To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
- THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
- Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
- Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--&gt; make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.
Sweet and Sour Stuffed Cabbage
- 1 large head green cabbage, about 2 to 2¼ pounds
- 2 pounds ground beef
- 2 eggs (not necessary, you can leave them out, but they do make the meat fluffier)
- 1 medium onion, grated or minced
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup raw long-grain white rice
- 2 tablespoons butter or vegetable oil
- 1 clove garlic, finely chopped
- 1 medium onion, chopped (medium dice)
- 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
- juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar
- 1/3 to 3/4 cup light brown sugar (Depending on amount of sweetness you prefer. Start with 1/3 cup and taste sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon)
- Salt and pepper to taste
- ½ cup golden raisins (optional)
- Chopped parsley, for garnish
1. Core the cabbage. Carefully separate the leaves. Blanch 16 large leaves in boiling water for about 1 minute, or until bright green and just softened. Immediately refresh the blanched leaves in ice water. Drain and reserve. OR, freeze head of cabbage for two days then defrost, core, peel off leaves and roll cabbage rolls. Another method is, place the cabbage in the microwave for 6 minutes. The core will slip right out and the leaves will be perfect for rolling.
2. Chop some of the remaining leaves to make 1 cup of chopped cabbage and reserve.
3. Mix the ground beef with the eggs, grated onion, garlic, salt, pepper, and rice. Divide this mixture into sixteen 2-ounce balls. Using moistened hands, form the balls into cylinders.
4. Place a cylinder of filling near the bottom of a cabbage leaf. Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. Continue, filling and rolling all the cabbage leaves. Place them, seam side down, on a tray or baking sheet. Cover and refrigerate until ready to use.
5. Over medium heat, melt the butter in a heavy, nonreactive saucepan. Sauté the second onion until soft and golden. Add the garlic and saute for 2 more minutes, then add the reserved chopped cabbage and sauté briefly.
6. Add the tomato sauce, lemon juice, brown sugar, salt and pepper to taste, and stir to combine. Increase the heat until it comes to a boil, then lower it and simmer for 5 minutes. Add raisins now, if using.
7. Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil.
8. Bake for 2 hours in a preheated 350F oven.
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
- If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.