Great recipe I found on http://www.chef-in-training.com/2014/08/twix-truffle-brownies/
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
½ cup unsweetened cocoa powder
1⅓ cup flour
Shortbread Truffle Layer
1 (10 oz.) box Lorna Doone’s Shortbread Cookies
6 oz. cream cheese, softened
½ cup sugar
14 oz. bag of caramel cubes, unwrapped
2 Tablespoons milk
1½ cups milk chocolate chips
½ cup semi-sweet milk chocolate chips
1 Tablespoon shortening
Preheat oven to 350 degrees F.
Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour and stir to well combine. Do not over mix.
Pour into a greased 9×13 inch pan.
Bake at 350 degrees F for 22-25 minutes.
Shortbread Truffle Layer
Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
Gently press shortbread truffle evenly over cooled brownies.
Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth.
Evenly pour over shortbread truffle layer.
Place in fridge to let it cool.
Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.
Evenly spread over the top of cooled caramel layer.
Let set up in fridge before cutting into.
What You Need
2 pounds sweet potatoes
1 ½ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon kosher salt
Monterrey Jack and cheddar shredded cheese (Mexican blend)
3 green onions
What To Do
Preheat the oven to 450°F.
Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
While the potatoes bake, thinly slice the green onions.
When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).
Yield: About 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
2 1/2 lbs baby red potatoes , sliced into halves (or quarters if slightly bigger)
3 1/2 Tbsp olive oil , divided
3/4 cup shredded parmesan cheese (2.5 oz)
3 cloves garlic , minced
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh rosemary
3/4 tsp salt , or to taste
1/2 tsp freshly ground black pepper
Preheat oven to 400 degrees. Drizzle 1 Tbsp olive oil over a baking sheet and spread evenly to coat (I just used a small sandwich bag to spread), set aside.
In a large mixing bowl toss potatoes with remaining 2 1/2 Tbsp olive oil. Add parmesan, garlic, parsley, rosemary and sprinkle with salt and pepper, then toss to evenly distribute. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan that has fallen off potatoes back on tops of potatoes). Bake in preheated oven 25 minutes, then remove from oven and toss (they may stick slightly so just use a spatula to lift from pan and rotate), return to oven and bake until golden and crisp on outsides, about 20 minutes longer. Serve immediately.
Recipe Source: Cooking Classy
Parmesan-Herb Roasted Potatoes
Lighten up! For the salad, use only white-meat turkey and reduce the bacon and blue cheese by half. For the dressing, replace the mayo with 2 tablespoons olive oil. Total savings? 74 calories and 8 grams of fat per sandwich.
TOTAL TIME: 0:10 PREP: 0:10 LEVEL: Easy YIELD: 6 sandwiches
3 c. cubed leftover turkey
2 c. chopped butter lettuce
1 large avocado
1 large Roma tomato
1 small red onion
4 strip cooked bacon
2 oz. blue cheese
4 tbsp. mayonnaise
1 tbsp. balsamic vinegar
2 tsp. Freshly ground pepper
1 tsp. salt
In a large bowl, combine the first 7 ingredients. Set aside. In a small bowl, whisk together mayonnaise, vinegar, pepper, and salt. Add dressing to salad and toss to coat. For each sandwich, fill each of 2 pita halves with 1/2 cup salad.
5 cups Rice Chex™ cereal
3 cups Corn Chex™ cereal
4 cups shoestring potatoes
2 cups bite-size cheese crackers
1/4 cups bacon flavor bits or chips
1/4 cup butter or margarine
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese
In large microwavable bowl, mix cereals, potatoes, crackers and bacon flavor bits.
In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
If other flavors of ranch dressing or dip mix are available at your grocery store, try one of these just for the fun of it!
Makes: 26 Servings
I originally got this recipe from my ex-mother-in-law. At first I found it a little strange, but once I tasted it, it was great.
“Crackers are tossed with tomato, egg and green onion in the quick mayonnaise salad. This is a traditional Southern salad. Best if eaten immediately upon preparing.”
2 (4 ounce) packets saltine crackers
2 large tomato, chopped
6 green onions, finely chopped
3 cups mayonnaise
2 hard-cooked egg, chopped
salt and freshly ground black pepper to
1. Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.
‘Tis the season to share another one of my favorite holiday recipes with you, Miniature Oyster Patties. These savory little bite-size pastries have been making the rounds at New Orleans Christmas parties and weddings for as long as I can remember. And once you taste them, you’ll understand why they’re so popular. If you’re not into oysters, try shrimp, crabmeat or crawfish instead. You can also fill the shells with a spinach and artichoke mixture or some type of meaty filling. Really, anything goes. What makes today’s finger food so unique are the mini-patty shells. The shells are actually tiny puff pastries sold by the dozen at various bakeries and grocery stores throughout New Orleans. If you’re outside the area, call ahead to see if your local bakery shop makes them (some fancy bakeries may call them vol-au-vents). If not, you can place an order for overnight delivery with several New Orleans bakeries including Haydel’s, Swiss Confectionery and Gambino’s. Pepperidge Farm sells the large ones in the freezer section of most grocery stores, but they leave you with too much filing and not enough pastry. I suggest you plan ahead and get the miniature ones. They’re more fun to serve and eat.
Miniature Oyster Patties Recipe
1 pint oysters (reserve oyster liquor)
1 1/2 sticks butter
2 bunches green onions, thinly sliced
1 garlic clove, minced
3 tablespoons Wondra Gravy Flour
2 tablespoons heavy cream
1/4 cup reserved oyster liquor (or part oyster liquor and part water)
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1/4 cup Italian bread crumbs
Salt and black pepper to taste
3 dozen miniature patty shells (puff pastry shells)
Preheat oven to 350 degrees. Strain oysters over a bowl to remove grit and separate them from the oyster liquor; reserve liquor. Chop oysters and set aside. In a large skillet over medium heat, melt butter. Add green onions and garlic; cook until tender, 3-5 minutes. Add flour; cook, stirring constantly, until bubbly (that’s your white roux). Add oysters, cream, reserved oyster liquor, parsley, thyme and cayenne pepper; cook an additional 10 minutes. Remove mixture from heat; add bread crumbs and salt and pepper to taste. The consistency should be creamy but not runny. Place patty shells on a large baking sheet. Spoon mixture evenly into patty shells and bake until golden brown and bubbly, 10-12 minutes. Cool slightly before serving.
Makes 36 Miniature Oyster Patties.
Thanksgiving is right around the corner!! 🍗🍁🍃
What are some of your favorite recipes?
I will be posting some of mine over the next few weeks.
Please share with us your favorite Thanksgiving food
We LOVE stuffed artichokes, but it’s a LOT of work. This recipe makes it so easy and YUMMY!!
Stuffed artichoke bites!!! Best appetizer ever!!!!
– 2 cans quartered artichoke hearts
– 2-3 cups Progresso Bread Crumbs
– 1-2 cups Olive Oil
– Chopped Garlic – plenty
– 1 cup Parmesan Cheese
– 2 eggs, beaten
1. Cook garlic in olive oil
2. Add cheese & bread crumbs
3. Stir in 2 eggs.
4. Shape around artichoke hearts
5. Bake at 350 until brown, about 12 min.
There’s absolutely no hot oil, no deep frying, no dreading, nothing. Just throw everything into a slow cooker, press the high or low button and that’s it. Really. It’s just that easy.
SLOW COOKER STICKY CHICKEN WINGS
Prep Time10 minutes
Cook Time 4 hours
Total Time 3 hours, 10 minutes
Yield 6 servings
The easiest wings you will ever make. Just throw everything into the crockpot and you’re set for the most tender, fall-off-the-bone chicken wings!
- 3 pounds chicken wings
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh cilantro leaves
FOR THE SAUCE
- 1/3 cup reduced sodium soy sauce
- 1/3 cup balsamic vinegar
- 1/3 cup brown sugar
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ginger powder
- 1 teaspoon ground pepper
- 1/2 teaspoon onion powder
- In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.
- Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
- In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
- Serve immediately, garnished with sesame seeds and cilantro, if desired.
Three pretty good words in a row
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used a Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving