Baked Brie Recipe

 

Baked Brie Recipe

Ingredients

• 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
• 1 round or wedge of Brie cheese (do not remove rind)
• Raspberry Jam, or other sweet jam
• Brown sugar
• 1/4 cup of maple syrup

Method

1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.

Bacon Jalapeno Cheese Ball

Bacon Jalapeno Cheese Ball

Ingredients
8 oz softened Cream Cheese
3/4 cup shredded Cheddar cheese
6 slices Bacon, fried until crispy and chopped
2 Jalapeno Peppers, seeded and finely diced
1 clove Garlic
2 tbsp chopped fresh parsley
1 tsp Lime Juice
1 tsp Worcestershire Sauce
¼ tsp ground cumin
DIRECTIONS:

1. Take half of the jalapenos and half of the bacon and mix together on a large plate.
2. Mix together all of the other ingredients in a large bowl until well mixed.
3. Form this mixture into a ball.
4. Roll the ball in the jalapeno bacon mixture until equally coated all over.
5. Wrap in plastic wrap and refrigerate for at least an hour before serving.

Bacon and Rotel Cups

Bacon and Rotel Cups

Ingredients

• 3 pkgs. mini fillo shells {in the frozen aisle}
• 1 can mild Rotel, drained almost all the way
• 1 cup crumbled real bacon pieces
• 1½ cups shredded colby & monterey jack cheese
• 1 cup mayonnaise

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, mix together almost fully drained Rotel, bacon pieces, and mayonnaise until blended
3. Add in the cheese and stir until mixed
4. Fill the fillo shells
5. Bake for 30-35 minutes (note-the original recipe says 15-20 minutes, so you can start checking them then, but 30-35 works great for me and gets them nice and crispy)

Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup

32 oz frozen broccoli (fresh doesn't stand up well)
2 Idaho potatoes cute up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 gloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velvetta cheese
1 Tsp flour
Salt and pepper to taste
Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste. Enjoy!

Apple Tarts

Apple Tarts

Ingredients:

• 1 peeled, cored and finely chopped Granny Smith apple
• 1/4 cup finely chopped walnuts
• 1/4 cup brown sugar
• 3 tablespoons butter
• 1/4 teaspoon cinnamon
• 1 package (15 count) Athens® Mini Fillo Shells
• 1/4 cup thawed whipped topping, for garnish

Directions:

1. In a medium skillet, sauté apples, walnuts, brown sugar and butter over low heat until apples are tender, stirring frequently. Remove from heat and stir in cinnamon. Cool slightly and spoon 1 tablespoon of apple mixture into each Fillo Shell. Garnish with whipped topping. Serve immediately.
2. Tip: Add raisins if desired.

5 Layer Mexican Dip

 

5 Layer Mexican Dip

Ingredients

• 1 (15.5 ounce) can refried beans
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup Sour Cream
• 1 cup Shredded Cheddar Cheese
• 3 green onions, sliced
• 1/3 cup sliced black olives
• 1 tomato, chopped

Directions

1. Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
2. Top with layers of remaining ingredients.
3. Refrigerate several hours or until chilled. Serve with tortilla chips.

Cappuccino Chocolate Chunk Muffins

 

Cappuccino Chocolate Chunk Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips , divided
• 1/2 cup pecans , chopped and divided
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup instant coffee granules
• 1/4 cup butter , melted
• 1 egg

Makes

about 6 jumbo muffins.

Instructions:

Preheat oven to 350ºF. Line jumbo muffin pan with jumbo baking cups. In large bowl, combine flour, sugar, 1/2 cup chocolate chips, 1/4 cup chopped pecans, baking powder, cinnamon and salt. In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well. Add coffee mixture to flour mixture; mix until just moistened (Do not overmix). Distribute mixture evenly into baking cups. Sprinkle top of each muffin with reserved chocolate chips and pecans. Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes. Remove muffins from pan; cool completely on cooling grid.

Zucchini Muffins

 

Zucchini Muffins

Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 eggs, beaten
• 2/3 cup canola oil
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 cup chopped walnuts
• MASCARPONE FROSTING:
• 1/2 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup Mascarpone cheese
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped walnuts

Directions

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts.
• Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts. Yield: 1 dozen.

White Chocolate Banana Bread

 

White Chocolate Banana Bread

4 large overripe bananas, mashed
1/2 Cup light Greek yogurt
70 g Butter, at room temperature
1/2 Cup brown sugar
1/2 Cup white sugar
2 Eggs, room temperature
2 tsp vanilla (I used vanilla bean paste, but vanilla essence is fine too!)
2 Cups plain flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Cup white chocolate chips

1. Preheat the oven to 170°C (340°F) and line a loaf tin with baking paper.

2. Cream the butter and sugar together in a large bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3. Sift the dry ingredients into the butter mixture. Fold in the mashed bananas, yogurt, and chocolate chips.

4. Pour into the loaf tin and bake for about 1 hour and 10 minutes, or until a skewer inserted into the loaf comes out clean.

Sweet Potato Cinnamon Pecan Cake

Sweet Potato Cinnamon Pecan Cake

Cake
Ingredients:
3 cups flour
1/2 tsp nutmeg
1/4 tsp salt
1 cup sugar
4 tsp baking powder
2 cups cooked sweet potatoes
11/2 cups milk
2 eggs, beaten
2 tsps vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 TBLS flour
1 TBLS cinnamon

Glaze
2 cups powdered sugar
5 TBLS milk
1 tsp vanilla
1 cup chopped pecans ( my addition)

Directions:
Preheat oven to 350 degrees.  Grease a 13x9 inch baking pan.

In a large bowl combine flour,sugar,salt, and baking powder.  Stir with a fork to combine.  In another large bowl beat sweet potatoes and milk until smooth.  Add beaten eggs, and vanilla, beat until combined.  Slowly add flour to sweet potato mixture, mixing until just incorporated.  Slowly stir the melted butter into the batter until well combined.  Pour batter into prepared pan.  Make topping.

Topping directions:
Mix all the topping ingredients together until well combined.  Drop evenly over the batter and swirl with a knife.  Bake cake for 30- 35 minutes.   After cake is baked, cool slightly while making the glaze.

Glaze directions:
Combine glaze ingredients mix until smooth.  Glaze cake while still warm.

Strawberry Bread

Strawberry Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup chopped pecans
• 1 (15-ounce) container frozen sliced strawberries, thawed
• 1 cup vegetable oil
• 3 eggs, lightly beaten

Instructions

Preheat the oven to 350°. Lightly grease two light-colored loaf pans with non-stick cooking spray.

In a large bowl, whisk together the flour, salt, sugar, baking soda, and cinnamon until combined. Stir in the pecans, strawberries, oil, and eggs. Mix until just combined. Pour into the loaf pans and bake 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.

Pumpkin Biscuits

 

Pumpkin Biscuits

 

2 cups self-rising flour

1 tablespoon sugar

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1 cup buttermilk

3/4 cup 100% pumpkin

1/2 cup shortening

 

Mix flour, sugar, ginger, cinnamon, allspice and nutmeg together in a large bowl with a wire whisk.  Cut in the shortening until mixture is like coarse crumbs.  Add buttermilk and pumpkin and mix with spoon. Turn onto a floured surface. I just pat these out with my hands and cut out. (I used a juice glass because I wanted a smaller biscuit for these).   Bake in preheated 450 degree oven for 12 to 15 minutes. This made about 20 biscuits using  a smaller cutter.  Enjoy!

Pecan Pie Cobbler

Pecan Pie Cobbler

Ingredients

1 box refrigerated pie crusts, softened as directed on the box

2 1/2 c corn syrup, light

2 1/2 c brown sugar, firmly packed

1/4 c butter, melted

4 1/2 tsp vanilla extract

6 eggs slightly beaten

2 c coarsely chopped pecans

cooking spray, butter flavor

2 c pecans, halved

vanilla ice cream if desired

Directions:

1 Heat oven to 450. Grease 13x9 glass baking dish with cooking spray. Remove 1 pie crust from pouch, unroll on work surface. Roll into 13x9 inch rectangle. Place crust in dish trim edges to fit.

2 In a bowl stir in syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust lined dish. Remove second pie crust from the pouch, unroll on work surface. Roll into 13x9 inch rectangle. Place crust over filling trim edges to fit. Spray crust with butter flavor cooking spray.

3 Bake 14-16 minutes or until browned. Reduce oven temperature to 350. Carefully spoon remaining filling over baked pastry, arrange pecan halves on top in decorative fashion.

4 Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Orange Blossoms

Orange Blossoms

Ingredients:
1 can (12.4 oz.) refrigerated cinnamon rolls with icing
1/2 cup crushed pineapple (from 8-oz. can), well drained on paper towels
1/3 cup Orange Marmalade
4 oz cream cheese (from 8-oz. package), softened

Directions:
Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.

Spray 8 (2 3/4x1 1/4-inch) muffin cups with No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.

In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.

Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.

Cool in pan on wire rack 5 minutes. Run knife around edges of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium 10 to 12 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.

+

Oatmeal Raisin Muffins

 

Oatmeal Raisin Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup leftover oatmeal
• 1 cup raisins
• 1 teaspoon vanilla extract

Directions

• In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.

Lemon Thyme Tea Bread

 

Lemon Thyme Tea Bread

Ingredients

• 3/4 cup milk
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon peel
• GLAZE:
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

Directions

1. In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
3. Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
4. In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Morning Glory Muffins

 

Morning Glory Muffins

Ingredients

• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 cup canola oil
• 1 medium apple, shredded
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1/2 cup raisins
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Directions

• In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.

Homemade Bread Bowls

Homemade Bread Bowls

Ingredients

• 2½ cups warm water
• 1 Tbsp. yeast
• ⅓ cup sugar
• ⅓ cup oil
• 1 Tbsp. salt
• 6-7 cups white all purpose flour

Instructions

1. Combine warm water, yeast and sugar and let sit for 10 minutes or until yeast is bubbly.
2. Add oil, salt, and 1½ cups of flour to the yeast mixture.  Mix on low speed (if in a bread mixer).
3. Begin adding the rest of the flour 1 cup at a time until 5 cups total.  Mix on high speed and continue to add the flour ½ cup at a time until the dough begins to clean the sides of the bowl and pulls away toward the middle.  Do not add more than 7 cups of flour.  Knead for 6 minutes.
4. Divide dough into 6 pieces.  Make round balls.  Place on large cookie sheet and let rise until doubled in size.
5. Bake at 350 degrees F for 20-30 minutes.
6. Rub tops of bread bowls with butter.
7. Let Cool.
8. Cut top out and dig out bread, leaving a hollowed out bread bowl.
9. Fill with your favorite cream soup or chowder.
10. We usually put the bread from the center on the plate beside the bowl and dip it into the soup.  You can also eat the bowl when you are all done!

Hawaiian Banana Bread

Hawaiian Banana Bread

Ingredients:

• 3 cups plain flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 cup chopped nuts (walnuts, pecans or macadamia)
• 2 tsp. vanilla
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 2 cups mashed bananas
• 1 (8 oz.) can of crushed pineapple (well drained)

Preparation:

In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts. Set aside.

Combine remaining ingredients in another mixing bowl; blend well. Pour wet ingredients into dry ingredients and stir until just moist. Pour into 2 greased and floured loaf pans. Bake at 350° for approximately 1 hour 30 minutes. Check center of loaf with toothpick or cake tester and if it comes out clean, its done. Cool for about 10 minutes before removing from the pan, then hire armed guards to keep the loaves safe until it is time to eat. Happy baking!

Donut Muffins

Donut Muffins

INGREDIENTS

For the coating:

• 1/2 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
•  

For the muffins:

• 8 tablespoons unsalted butter (1 stick), melted
• 3 cups all-purpose flour, plus more for coating the tin
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon fine salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon baking soda
• 3/4 cup whole milk, at room temperature
• 2 tablespoons buttermilk, at room temperature
• 10 tablespoons unsalted butter (1 1/4 sticks), at room temperature
• 3/4 cup plus 2 tablespoons granulated sugar
• 2 large eggs, at room temperature

INSTRUCTIONS

For the coating:

1. Combine sugar and cinnamon in a small bowl; set aside.

For the muffins:

1. Heat the oven to 375°F and arrange a rack in the middle. Lightly brush a 24-well mini muffin tin with some of the melted butter, then coat with flour, tapping out any excess; set aside. Reserve remaining melted butter for applying the cinnamon-sugar coating.
2. In a large bowl, sift together flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together milk and buttermilk. Set both aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in eggs one at a time until combined. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
4. With the mixer set on low speed, beat in a quarter of the reserved dry ingredients. Then beat in a third of the reserved milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Do not overmix.
5. Fill the prepared muffin tin wells just to the rim with batter. Bake until muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Remove muffins from the tin and transfer to a wire rack set over a baking sheet. Repeat buttering and flouring of the muffin tin and bake the remaining batter.
6. To coat the muffins, brush each generously with melted butter and sprinkle generously with cinnamon-sugar. Serve warm or at room temperature.

Variation: Jelly Doughnut Muffins
If jelly doughnuts are more your style, allow the muffins to cool and use a small pastry tip to make a hole in the bottom of each. Fill the pastry bag with your favorite jam, jelly, or citrus curd and squeeze some into the muffins.

Chocolate Chip Oatmeal Muffins

 

Chocolate Chip Oatmeal Muffins

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup applesauce
• 1 cup rolled oats
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350° for 25 minutes. Yield: 12 muffins.

Buttermilk Oatmeal Muffins

 

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield: about 8 muffins.