Pear Pecan Snack Cake

Pear Pecan Snack Cake

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INGREDIENTS:

• 1 cup all-purpose flour
• ¼ cup Argo® Corn Starch
• ½ teaspoon Argo® Baking Powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon Spice Islands® Ground Saigon Cinnamon
• ⅔ cup sugar
• ⅓ cup buttermilk
• 1 egg
• 1 egg white
• ¼ cup Karo® Light Corn Syrup
• 3 tablespoons Mazola® Corn Oil
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 2 cups chopped peeled pears
• ½ cup chopped pecans

INSTRUCTION :

1. Preheat oven to 350°F.
2. Combine flour, corn starch, baking powder, baking soda, salt and cinnamon in a small bowl.
3. Set aside.
4. Whisk sugar, buttermilk, egg, egg white, corn syrup, oil and vanilla in a large bowl.
5. Gradually stir in flour mixture until smooth.
6. Fold in apples. Pour into a greased 8-inch square baking pan.
7. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
8. Cool in pan on wire rack.

Samoa Brownies

Samoa Brownies

Ingrédients:

1. 3½ cups shredded coconut, toasted
2. (2) 14 oz. package of caramels, unwrapped
3. ½ tsp. salt
4. 4 tbsp. milk
5. 3 oz. semi-sweet chocolate

Method:

Prepare brownie mix according to box directions and cool.
Preheat oven to 400 degrees and place coconut on baking pan. Cook for 2-3 min. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn’t burn.
In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 min, stirring occasionally (about every 45-60 s). Cook until all caramels are melted and smooth.
Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 h or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 min before serving as the caramel will be hard.

 

COOKING BEZUTIFUL

COOKING BEZUTIFUL

       Ingredients:

• 3/4 cup graham cracker crumbs
• 4 tablespoons butter, melted
• 3/4 cup sugar

• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup mini marshmallows plus a few extra for the top
• 1 regular sized milk chocolate Hershey Bar
• Instructions:
  1. Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
  2. Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again. Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows. Spoon Cookie dough on top of cookie crust as evenly as possible. Don't worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 20 minutes.
  3. While bars are cooking, break candy bar into sections and place in freezer. 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS

INGREDIENTS:

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

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INSTRUCTION :

1. Preheat oven to 400°F.
2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.
3. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat.
5. Pour this mix into the pan and spread around evenly.
6. Roast for 50 minutes or until cooked through.

Caramel-Glazed Monkey Bread

Caramel-Glazed Monkey Bread

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INGREDIENTS:

• Wax paper
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1 tablespoon ground cinnamon
• Breakfast Bread Dough
• 3/4 cup butter, melted
• 1 cup chopped toasted pecans
• Caramel Glaze

INSTRUCTION :

1. 1. Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper.
2. 2. Stir together granulated sugar and next 2 ingredients in a small bowl.
3. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times.
4. Shape dough into about 60 (1 1/2-inch) balls.
5. Dip each in melted butter; roll in sugar mixture.
6. 3. Place a single layer of coated balls in prepared pan, covering bottom completely.
7. Sprinkle with 1/3 cup pecans.
8. Repeat layers twice.
9. Top with any remaining sugar mixture; drizzle with any remaining melted butter.
10. 4. Cover dough; let stand 1 hour.
11. 5. Preheat oven to 350°.
12. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
13. Transfer to a wire rack, and cool 20 minutes.
14. Remove from pan to wire rack, discarding wax paper.
15. Invert onto a serving platter.
16. Drizzle with glaze.
17. Serve warm.
18. To make ahead: Prepare recipe through Step 3.
19. Cover and chill up to 24 hours.
20. Let stand 1 hour and 30 minutes.
21. Proceed as directed in Step 5.

Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls

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INGREDIENTS:

• 1 large head cabbage
• 1 can 8 ounces tomato sauce
• 3/4 cup quick-cooking rice
• 1/2 cup chopped green pepper
• 1/2 cup crushed saltines about 15 crackers
• 1 egg, lightly beaten
• 1 ounce onion soup mix
• 1-1/2 pounds lean ground beef 90% lean
• 1 can 46 ounces) V8 juice
• Salt to taste
• Grated Parmesan cheese, optional

INSTRUCTION :

1. Cook cabbage in boiling water just until leaves fall off head.
2. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
3. in a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
4. Crumble beef over mixture and mix well.
5. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
6. Fold in sides, beginning from the cut end.
7. Roll up completely to enclose filling. Secure with toothpicks if desired.
8. Place cabbage rolls in a 3-qt.
9. slow cooker.
10. Pour V8 juice over rolls.
11. Cover and cook on low for 6-7 hours or until filling reaches 160 Just before serving, sprinkle with salt and cheese if desired

Cream Cheese-Filled Pumpkin Snickerdoodles

Cream Cheese-Filled Pumpkin Snickerdoodles

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INGREDIENTS:

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. freshly-ground ground nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract
• Ingredients for the filling:
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• Ingredients for the cinnamon-sugar coating:
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• Dash of allspice

INSTRUCTION :

2. To make the cookies, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
3. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.
4. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated.
5. With the mixer on low speed, slowly add in the dry ingredients and mix until just incorporated.
6. If you have any more dry streaks on the bottom, fold together gently with a spatula until just combined.
7. Cover and chill the dough for at least 1 hour.
8. While the dough chills, make the filling.
9. In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth and creamy.
10. Cover and chill this as well (for at least half an hour).
11. Preheat the oven to 350 degrees F.
12. Line a few baking sheets with parchment paper.
13. In a small bowl, mix together the sugar and spices for the coating thoroughly.
14. Take one tablespoon of dough and flatten it into a pancake shape.
15. Place one teaspoon of the cream cheese mixture in the middle of the pancake.
16. Form another tablespoon of dough into an equally-sized pancake shape, and place on top, keeping the cream cheese in the middle. Gently pinch together the edges of the dough around the cream cheese to seal, then gently roll into a ball. Roll the ball in the cinnamon-sugar mixture to coat.
17. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water to moisten slightly. Then dip it in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly (They won't really flatten on their own, though they will puff slightly.).
18. Recoat the bottom of the glass in the sugar-spice mixture as needed.
19. Bake the cookies for 10-15 minutes, or until they are slightly firm to the touch and the tops are beginning to crackle.
20. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
21. Store in an airtight container.