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BRAVAS POTATO SALAD
Instructions. Boil the potatoes in a pot of salted water until just tender, about 15 minutes. Drain and set aside until cool enough to handle. While the potatoes boil, make the bravas sauce. Heat 2 tablespoons of olive oil in a saucepan over low heat. Stir in the paprika and cook for 2 minutes, stirring constantly, so the spice doesnot burn.
YELLOW CAKE BAKED OATMEAL Instructions. Stir the milk and oats together in a large bowl and microwave on high for 5 minutes, stopping to stir mid-way through the cooking time. Allow the hot milk and oat mixture to sit for 10 minutes, then stir in the cake mix, eggs, melted butter, and salt. Transfer this mixture to a greased 9 x 13 baking dish, then scatterthe berries
CAVATINI - PIZZA HUT STYLE Instructions. Bring a large pot of salted, boiling water to a boil, stir in the pasta, and cook until done. While the pasta cooks, heat the oil in a skillet over medium-high heat. Add the garlic, green pepper, and onion and sauté for about five minutes. When the FRIED JAMBALAYA BALLS Instructions. Heat the olive oil in a stock pot over medium-high heat. Add onion, bell pepper, celery, and garlic and cook for 6-8 minutes, stirring occasionally, until the onions are softened. Add the diced tomatoes, chicken stock, rice, and Cajun seasoning and stir tocombine.
TRES LECHES CUPCAKES WITH DULCE DE LECHE BUTTERCREAM To make the frosting, cream the butter on medium speed. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition. Add the vanilla and dulce de leche. Continue to beat at high speed until the buttercream is smooth. Sprinkle lightlyFERNET-BRANCA FLOAT
Reduce the heat to low, give the mixture a stir until the sugar is dissolved, then remove from the heat and allow to cool to room temperature. Once the syrup has cooled, stir in 1 1/2 teaspoons of lemon juice. To prepare a float, fill a glass with a few scoops of vanilla ice cream. Pour the cherry-vanilla syrup and Fernet-Brancaover the ice cream.
COFFEE GRANOLA
Add the beer and molasses and stir until evenly coated. Spread the granola mixture over a large, parchment-lined baking sheet (a rimmed sheet is best if you have one). Bake at 350 degrees F for approximately 30 minutes, stirring every 10 minutes. The granola should be golden and almost crisp when it comes out of the oven. SLOW COOKER CHICKEN AND DUMPLING SOUP Sprinkle the 2 tablespoons of flour over the vegetables and cook a minute or two more. Transfer this mixture to a slow cooker and add the broth, chicken breasts, bay leaves, and salt and pepper to taste. Place the lid on the slow cooker and cook on high for 4 hours. When the 4 hours have passed, fish out the bay leaves and chicken breasts. FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES Instructions. In a large bowl, beat the peanut butter, brown sugar, baking soda and salt together until combined. Gently beat in the egg and vanilla until just incorporated. Stir the in mini chocolate chips. Scoop rounded tablespoons of the dough about 2 inches apart onto a parchment-lined baking sheet. Bake at 350 degrees F for 10 minutes. CHOCOLATE CHERRY CHEESECAKE BUDINO Bake at 350 degrees F for 12 to 14 minutes, rotating the baking sheet from back to front halfway through baking. Allow the cookies to cool on wire racks. Once cool, use a food processor to turn the cookies into a fine crumb. Place 1/4 cup chocolate cookie crumbs in each jar.BRAVAS POTATO SALAD
Instructions. Boil the potatoes in a pot of salted water until just tender, about 15 minutes. Drain and set aside until cool enough to handle. While the potatoes boil, make the bravas sauce. Heat 2 tablespoons of olive oil in a saucepan over low heat. Stir in the paprika and cook for 2 minutes, stirring constantly, so the spice doesnot burn.
YELLOW CAKE BAKED OATMEAL Instructions. Stir the milk and oats together in a large bowl and microwave on high for 5 minutes, stopping to stir mid-way through the cooking time. Allow the hot milk and oat mixture to sit for 10 minutes, then stir in the cake mix, eggs, melted butter, and salt. Transfer this mixture to a greased 9 x 13 baking dish, then scatterthe berries
CAVATINI - PIZZA HUT STYLE Instructions. Bring a large pot of salted, boiling water to a boil, stir in the pasta, and cook until done. While the pasta cooks, heat the oil in a skillet over medium-high heat. Add the garlic, green pepper, and onion and sauté for about five minutes. When the FRIED JAMBALAYA BALLS Instructions. Heat the olive oil in a stock pot over medium-high heat. Add onion, bell pepper, celery, and garlic and cook for 6-8 minutes, stirring occasionally, until the onions are softened. Add the diced tomatoes, chicken stock, rice, and Cajun seasoning and stir tocombine.
TRES LECHES CUPCAKES WITH DULCE DE LECHE BUTTERCREAM To make the frosting, cream the butter on medium speed. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition. Add the vanilla and dulce de leche. Continue to beat at high speed until the buttercream is smooth. Sprinkle lightlyFERNET-BRANCA FLOAT
Reduce the heat to low, give the mixture a stir until the sugar is dissolved, then remove from the heat and allow to cool to room temperature. Once the syrup has cooled, stir in 1 1/2 teaspoons of lemon juice. To prepare a float, fill a glass with a few scoops of vanilla ice cream. Pour the cherry-vanilla syrup and Fernet-Brancaover the ice cream.
COFFEE GRANOLA
Add the beer and molasses and stir until evenly coated. Spread the granola mixture over a large, parchment-lined baking sheet (a rimmed sheet is best if you have one). Bake at 350 degrees F for approximately 30 minutes, stirring every 10 minutes. The granola should be golden and almost crisp when it comes out of the oven. SLOW COOKER CHICKEN AND DUMPLING SOUP Sprinkle the 2 tablespoons of flour over the vegetables and cook a minute or two more. Transfer this mixture to a slow cooker and add the broth, chicken breasts, bay leaves, and salt and pepper to taste. Place the lid on the slow cooker and cook on high for 4 hours. When the 4 hours have passed, fish out the bay leaves and chicken breasts. FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES Instructions. In a large bowl, beat the peanut butter, brown sugar, baking soda and salt together until combined. Gently beat in the egg and vanilla until just incorporated. Stir the in mini chocolate chips. Scoop rounded tablespoons of the dough about 2 inches apart onto a parchment-lined baking sheet. Bake at 350 degrees F for 10 minutes. CHOCOLATE CHERRY CHEESECAKE BUDINO Bake at 350 degrees F for 12 to 14 minutes, rotating the baking sheet from back to front halfway through baking. Allow the cookies to cool on wire racks. Once cool, use a food processor to turn the cookies into a fine crumb. Place 1/4 cup chocolate cookie crumbs in each jar.RECIPE INDEX
by category. by category Select Category Appetizers Bar cookies Breads Breakfast Brunch Cakes Candies Cookies Cupcakes Drinks Entrees Here and there Muffins Other Desserts Other Recipes Pies & Tarts Sauces Sides Snacks Soups Uncategorized. CAVATINI - PIZZA HUT STYLE Instructions. Bring a large pot of salted, boiling water to a boil, stir in the pasta, and cook until done. While the pasta cooks, heat the oil in a skillet over medium-high heat. Add the garlic, green pepper, and onion and sauté for about five minutes. When theHOMEMADE SUZY Q’S
Instructions. Whisk together the flour, sugar, cocoa powder and baking soda in a medium-sized bowl and set aside. In a large mixing bowl, beat together the milk, eggs and softened butter. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Increase speed to high and beat for three minutes until thebatter is
FERNET-BRANCA FLOAT
Reduce the heat to low, give the mixture a stir until the sugar is dissolved, then remove from the heat and allow to cool to room temperature. Once the syrup has cooled, stir in 1 1/2 teaspoons of lemon juice. To prepare a float, fill a glass with a few scoops of vanilla ice cream. Pour the cherry-vanilla syrup and Fernet-Brancaover the ice cream.
HAM, CHEDDAR, AND SWEET POTATO EGG CASSEROLE Bake at 375 degrees F for 20 minutes until the sweet potato is soft. Remove the baked sweet potato dish from the oven and sprinkle the chopped ham and grated cheddar over the top. In a large bowl, lightly beat the eggs with the milk, salt, pepper, garlic powder, and ground mustard. Gently pour the egg mixture into the baking dish over thesweet
FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES Instructions. In a large bowl, beat the peanut butter, brown sugar, baking soda and salt together until combined. Gently beat in the egg and vanilla until just incorporated. Stir the in mini chocolate chips. Scoop rounded tablespoons of the dough about 2 inches apart onto a parchment-lined baking sheet. Bake at 350 degrees F for 10 minutes. RUSTIC ROOT SHEPHERD'S PIE To prepare the mashed potatoes, boil the potatoes in salted water until tender. Allow the potatoes to cool to room temperature, then mash and add the cream cheese, sour cream, milk, butter, and onion or garlic salt. Beat until fluffy. Top the mixture in the skillet with the mashed potatoes and bake at 375 degrees F until golden, about 20minutes.
CRANBERRY COCONUT OATMEAL COOKIES Instructions. In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside. In a separate bowl, stir together the oats, cranberries, and shredded coconut. Set aside. In a large mixing bowl, cream the butter and sugars together until lightand fluffy, about 2
HERSHEY KISS MICE
Instructions. Drain the cherries and set aside on a paper towel. Melt the chocolate chips in a double boiler, stirring frequently. Remove the bowl of melted chocolate from the stove. Hold a cherry by its stem and dip in the melted chocolate. Set the cherry on wax paper to begin to dry. Place an unwrapped Hershey Kiss at the front of each cherry A GIFT FROM THE KITCHEN: HOMEMADE BUTTER MINTS Roll the piece into a rope about 10 inches long and 1/4 inch thick. Cut the rope into small squares, about 1/4 inch. Place the mints on sheet of wax paper and cover with another sheet of wax paper. Let stand 8 hours until dry. Refrigerate in an airtight container up toone week.
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