S: Britni's Favorite Recipes
FC: Yum | Delicious | Britni's Favorite Recipes
1: Breakfast 1 - 7 Snacks 8 - 11 Crescent Caramel Swirl 8 Mock Eggs Benedict 9 Quiche Ham, Spinach ‘N’ Swiss 10 Tomato Cheddar Pie 11 | Lunches 28 - 31 Meatball Sandwiches 28 Sausages & Peppers Sandwiches 29 Hot Ham & Cheese Sandwiches 30 Pressed Picnic Sandwich 31 Dinners 32 - 43 Corned Beef Dinner 32 - 33 Elegant Filet Mignon 34 Chile Relleno Casserole 35 Pork Loin w/ Balsamic-Cranberry 36 Pork Loin w/ Brown Sugar & Mustard 37 Barb’s Cashew Chicken 38 Cap'n Crunch Chicken 39 Pecan-Crusted Chicken w/ Mustard Sauce 40 Paper Wrapped Chicken w/ Corn Relish 41 Walnut Sesame Chicken 42 Grilled Chicken w/ Peanut Butter Sauce 43 Desserts | Contents
2: Breakfast | 1/2 cup butter (1 stick divided) 1/2 cup chopped pecans (divided) 3/4 cup firmly packed brown sugar 1 T water 2 - 8 oz cans refrigerated crescent rolls Preheat oven to 350 degrees. Melt butter in a medium saucepan. Use 2 tablespoons to coat the bottom and sides of a Bundt pan. Sprinkle 3 tablespoons of the pecans over the butter in the pan. Add the remaining pecans, brown sugar and water to the remaining butter in the saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Remove the crescent rolls from the cans (each can contains 2 rolls). Slice each roll crosswise into 4 slices (you will have a total of 16 slices). Stretch each slice slightly to loosen it. Place half of the slices, cut side down, into the pan. Pour half of the caramel mixture over the slices and layer the second half of the slices over the caramel. Top with the remaining caramel mixture and bake for 30 minutes. | 1 | CRESCENT CARAMEL SWIRL
3: Breakfast | 2 | OVERNIGHT FRENCH TOAST | 1/4 cup (4 tablespoons) butter, melted 3/4 cup packed light brown sugar 10 slices of thick-cut French bread 8 eggs, slightly beaten 1 cup milk 1. In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a greased 913 baking dish. 2. Arrange slices of bread in the baking dish, overlapping if necessary. Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices. 3. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. 4. In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees. Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don't dry it out completely. 5. Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired | 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon salt 1/2 cup pecans, measured then chopped
4: Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs 1 teaspoon vanilla extract 1-2 cup milk ( I only ended up using 1 cup) assorted sprinkles Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough. Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze. | Dessert | Breakfast | 16 | Glaze 1 cup powdered sugar 1/2 tablespoon milk 1/2 teaspoon vanilla extract assorted sprinkles Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
5: Breakfast | 24 | Buttermilk-Blueberry Breakfast Cake Serves 6-8 1/2 cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup + 1 tablespoon sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries 1/2 cup buttermilk 1. Preheat the oven to 350F. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. 2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with cup of flour, then whisk together the remaining flour, baking powder and salt. 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. 4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
6: Kicked-Up Quesadilla What you need: 2 flour tortillas (regular or whole-wheat) 1/2 cup grated sharp cheddar several thin slices of a Granny Smith apple Sprinkle an even layer of cheese over one tortilla. Scatter the apple slices on top of the cheese and top with the remaining tortilla. Microwave for 30 seconds or until the cheese melts. For a crisper tortilla, use a large skillet and crisp for 1-2 minutes on both sides, until the cheese is melted. Cut into 6-8 wedges. | Dessert | Breakfast | Pop-Toast What you need: 2 pieces of whole wheat bread 1 tsp butter, softened 1-1/2 Tbsp. jam Lightly butter both pieces of bread. Spread the jam over the butter onto just one piece of bread leaving 1/2 inch border around the edges. Top with the remaining slice of bread. Cut off the crust and seal the two pieces of bread together using the tines of a fork. Slide into the toaster; then *pop*, breakfast is ready. Optional: Add thinly sliced fresh fruit such as bananas or strawberries for a fresh flavor. | 40
7: Tortilla Wrap What you need: 1 egg, cooked any way you like it 1 Tbsp. shredded cheese Diced avocado and tomato 1 flour tortilla Place egg, cheese, avocado and tomato into the tortilla. Wrap as you would a burrito. Serve with fresh salsa if you wish. | Breakfast | Chocolate Zucchini Muffins Makes 12-15 muffins What you need: 2 eggs 1 cup buttermilk 1/2 cup oil 2/3 cup brown sugar 1 tsp. vanilla 1/2 tsp. salt 1-3/4 cup flour 1/2 cup cocoa 2 tsp baking powder 1 tsp. cinnamon 2 cups shredded zucchini | 41 | Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Set aside. In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in zucchini. Fill the prepared muffin tin liners about 3/4 of the way. Bake 25-30 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.
8: Desserts | OREO TRUFFLES 1 package Double Stuffed Oreos 4 oz. cream cheese, softened (you can use up to 8 oz., I just like this consistency better) Dipping chocolate Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don't need too much. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes. While balls are in freezer, melt chocolate according to directions. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up. Let chocolate set, refrigerate and enjoy! | PISTACHIO INSIDE OUTSIDE CAKE | 14
9: CRUST: 2/3 cup graham cracker crumbs 2 t sugar 3 T + 1 t butter, melted FILLING: 8 oz cream cheese, softened 1/2 cup sugar 4 t all-purpose flour 1 extra-large egg - beaten 1/2 t vanilla extract 12 miniature peanut butter cups (I use half white chocolate and half original chocolate) In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture. Bake at 350 for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Yield: 12. | MINI PEANUT BUTTER CHEESECAKES | Cheesecake | 15
10: 20 | Cored and sliced apples with peanut butter, chopped pecans, oats, and chocolate chips. | Healthy Snacks | Ants on a log | Graham crackers with light cream cheese and sliced red grapes
11: Ingredients: 6 oz. white chocolate (can use white chocolate baking morsels) or almond bark 1 cup finely crushed (like sand) peppermints (about 10-12 candy canes) I crush my peppermints in my food processor. The mints will scratch the plastic. 4 quarts popped popcorn (about 1/2 cup corn kernels) I used this to pop my corn, so it had salt. If you are using air popped corn, throw in a pinch of salt when you sprinkle in the crushed peppermints. Directions: Slowly melt white chocolate on stove-top with double boiler. Stir 1/2 cup crushed peppermints into the white chocolate. Place popped corn into a large bowl. Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining crushed peppermints over the popcorn. Pour out onto parchment paper and allow coating to harden. | White Chocolate & Peppermint Popcorn | Candy | 21
12: Lunch | HOT HAM & CHEESE SANDWICHES 5 lb ham, shaved in food processor 7 T mustard 1 t poppy seed 3 T Worcestershire Sauce 1 lb grated cheddar cheese 1 lb grated jack cheese 2 onions chopped 1 lb melted butter Mix all ingredients together. Form hamburger patties. Place a patty on a hard roll and wrap in foil bake at 325 degrees for 15 to 25 minutes depending on their size. To store leftovers wrap each patty individually in foil and place in freezer. Cook from frozen 45 to 55 minutes. Make about 30 patties. | 30
13: Lunch | Filling 1/2 LB pork tenderloin, ground won ton wrappers 6 TBSP green onion, minced fine 1 tsp. salt 1 small egg white 1 tsp. sesame oil 1 tsp. soy sauce 4 shitake mushrooms, soaked for 20 mins then diced fine | 31 | CHEESY HASH BROWN POTATOES 2 lbs. frozen hash browns, thawed 3/4 cup (1 1/2 sticks) butter, melted and divided 1/4 teaspoon pepper 1 teaspoon salt 1/2 cup chopped onion (Jane Ann substituted dried minced onion) 1 can cream of chicken soup 1 pint (2 cups) sour cream (regular or light) 2 cups grated sharp cheddar cheese 2 cups crushed corn flakes Preheat oven to 350 degrees. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 913 baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.
14: Lunch | 34 | CHEESE MELTS Top a slice of bread, open pita or flour tortilla with the following: 2 tomato slices Strips of cooked thinly sliced chicken, natural ham, beef or ground turkey sausages Top off with a slice of cheese (deli style "real" cheese). Hide some veggies like cooked Broccoli, Carrot Slivers, Onions, Peppers, even Green Beans for example! Broil in oven or toaster oven until cheese is melted. | PUPS IN A BLANKET One pack of all-beef, or turkey hot dogs Puff pastry dough or Ready-to-Bake Crescent Rolls Veggies & Cheese Directions: In a skillet, cook the dogs until they brown and blister- may boil if using meat dogs, while the dough sits out defrosting. Wrap the dogs in a square of the dough and roll them up with veggies & cheese. In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown. Serve with Sweet Potato Fries or Veggie Sticks and Dipping Sauce
15: CHICKEN STICKS Making spicy chicken breasts for dinner and your toddler won't touch it? Try chicken sticks! Thinly sliced strips of chicken breast yogurt - plain crushed cereal - shredded wheat, cheerios, corn flakes, honey oat cereal Roll chicken strips in yogurt then coat with crushed cereal of your choice. Bake on lightly greased baking sheet at 400 degrees for 20 minutes or until done. Here's an idea, push a popsicle stick through the chicken prior to baking and have chicken ready on a stick; little kids love this! | Dinner | 35 | BAKED SWEET POTATO FRIES You'll Need: 2 pounds sweet potatoes (about 4 small) 2 tablespoons olive oil 1 1/2 teaspoons chili powder 1 1/2 teaspoons kosher salt 1.Preheat the oven to 425F. Cut each sweet potato in half lengthwise, and place it flat side down on a cutting board. Cut the potato halves into 1-inch-wide wedges. 2.In a small bowl, combine the oil, chili powder, and 1 teaspoon of the salt. Place the potatoes on a roasting pan and brush with the oil mixture. Lay the potatoes flesh side down on the pan and put the pan in the oven. 3.Cook until potatoes, turning once, until soft, 20 to 25 minutes. Remove the pan from the oven and season with remaining1/2 teaspoon salt. Let the wedges cool for a bit, and serve warm.
16: Dinner | To make ahead: Fully prepare up to one day before, cover, and refrigerate. Bring to room temperature before serving. * 4 tsp honey * 4 tsp Dijon mustard * 4 tsp apple cider vinegar * 1 tbs olive oil * 3/4 tsp salt * 2 lbs green beans, trimmed 1. In a large bowl, whisk together honey, mustard, vinegar, olive oil, and salt; set aside 2. Bring a large pot of water to a boil. Add green beans and cook until just tender, about 5 minutes. Drain well and pat dry with paper towels. 3. Toss green beans in honey-mustard mixture and serve warm or at room temperature. | Honey Mustard Green Beans | 38
17: 2 cup Cap'n Crunch cereal 6 eggs 2 cup corn flakes 1 cup milk 2 1/2 cup all-purpose flour 25 to 30 chicken tenders 3 T granulated onion 3 T granulated garlic Vegetable oil for deep frying 1 T pepper | Dinner | CAP'N CRUNCH CHICKEN | In food processor, grind cereals until crumbly but some 1/8" chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 minutes or until golden brown. Drain. Makes 4 servings. | 2 T chopped green pepper 1 cup mayonnaise 1 t Worcestershire sauce 1 t Tabasco sauce 2 T yellow mustard 1/4 cup hot mustard Salt & cayenne pepper to taste | Combine all sauce ingredients and mix well. Serve on the side with chicken. | 1/4 cup sliced green onions 2 T horseradish 2 T chopped garlic 1 T red wine vinegar 2 T chopped onion 1 T water 2 T chopped celery 2 t cider vinegar | REOLE MUSTARD SAUCE FOR CAP'N CRUNCH CHICKEN | 39
18: Ingredients 1/2 cup water 1/2 cup instant brown rice 2 teaspoons sesame oil 1 pound 93%-lean ground turkey 1 tablespoon minced fresh ginger 1 large red bell pepper, finely diced 1 8-ounce can water chestnuts, rinsed and chopped Preparation 1.Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat. 2.Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, Khoisan sauce, five-spice powder and salt; cook until heated through, about 1 minute. 3.To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps. Tips & Notes Make Ahead Tip: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave. Notes: Khoisan sauce is a spicy, sweet sauce made from soybeans, Chiles, garlic and spices. It will keep in the refrigerator for at least a year. Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend. | Dessert | Dinner | 16 | 1/2 cup reduced-sodium chicken broth 2 tablespoons Khoisan sauce, (see Note) 1 teaspoon five-spice powder, (see Note) 1/2 teaspoon salt 2 heads Boston lettuce, leaves separated 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives 1 large carrot, shredded | Five-Spice Turkey and Lettuce Wraps
19: Dinner | 24 | CHICKEN AND CORN PATTIES Yield: 24 Ingredients: 200g chicken breast – minced 1/3 large fresh corn-on-the-cob (refer to note 1) 3 pieces of water chestnuts – finely diced 10 strings of fine French beans – finely diced 1 small red onion (about 60g) – minced cup normal breadcrumb/ panko crumb (Japanese breadcrumb) 2 tbsp cornflour 1 large egg (lightly beaten) 2 tsp cooking oil (I used olive oil) Methods: 1.Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture. 2.Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed. 3.Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches. (refer to note 2) 4.Transfer patties to a serving plate lined with kitchen paper. Best to serve warm with dipping sauce. Notes: 1.Remove the outer leaves and thin hairs (silk), wash and rinse and then carefully run a knife down the cob to cut out the corns. 2.Keep the patties manageable at a heaped tablespoon. Too large a patty will take longer to cook and the patty may break up. Use a spoon to scoop the batter and a fork to scrape the batter into the pan. 3.There is no need to pre-cook the fresh corns. | Seasoning: 1 tsp salt tsp sugar tsp paprika (optional) Dash of pepper
20: Dinner | Makes: 8 cakes You will need: 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water) 1/2 cup freshly grated Parmesan cheese 1 cup panko bread crumbs sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more) 1/4 teaspoon paprika 1 clove garlic, minced 1 egg salt and pepper to taste 1-2 tablespoons olive oil 1.Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. 2.Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve. These are great when served with a dollop of ranch dressing. Enjoy! | 1 | Zucchini Cakes
21: Dinner | 2 | Cheesy Tomato Slices | 1/2 c. shredded mozzarella 1/2 c. grated Parmesan 1/4 c. mayo 1 tsp. dried oregano salt 4 tomatoes Slice the tomatoes into thick slices and place on an ungreased cookie sheet. Mix the rest of the ingredients together and spread on top of the tomato slices. Broil 3 min. until cheese is melted. | Crescent Pepperoni Roll-Ups 1 can refrigerated crescent rolls 40 slices turkey pepperoni 4 pieces of mozzarella string cheese, cut in half garlic powder pizza sauce Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
22: Ingredients 1/2 cup water 1/2 cup instant brown rice 2 teaspoons sesame oil 1 pound 93%-lean ground turkey 1 tablespoon minced fresh ginger 1 large red bell pepper, finely diced 1 8-ounce can water chestnuts, rinsed and chopped Preparation 1.Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat. 2.Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, Khoisan sauce, five-spice powder and salt; cook until heated through, about 1 minute. 3.To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps. Tips & Notes Make Ahead Tip: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave. Notes: Khoisan sauce is a spicy, sweet sauce made from soybeans, Chiles, garlic and spices. It will keep in the refrigerator for at least a year. Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend. | Dessert | Dinner | 16 | 1/2 cup reduced-sodium chicken broth 2 tablespoons Khoisan sauce, (see Note) 1 teaspoon five-spice powder, (see Note) 1/2 teaspoon salt 2 heads Boston lettuce, leaves separated 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives 1 large carrot, shredded | Five-Spice Turkey and Lettuce Wraps
23: Dinner | 24 | CHICKEN AND CORN PATTIES Yield: 24 Ingredients: 200g chicken breast – minced 1/3 large fresh corn-on-the-cob (refer to note 1) 3 pieces of water chestnuts – finely diced 10 strings of fine French beans – finely diced 1 small red onion (about 60g) – minced cup normal breadcrumb/ panko crumb (Japanese breadcrumb) 2 tbsp cornflour 1 large egg (lightly beaten) 2 tsp cooking oil (I used olive oil) Methods: 1.Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture. 2.Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed. 3.Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches. (refer to note 2) 4.Transfer patties to a serving plate lined with kitchen paper. Best to serve warm with dipping sauce. Notes: 1.Remove the outer leaves and thin hairs (silk), wash and rinse and then carefully run a knife down the cob to cut out the corns. 2.Keep the patties manageable at a heaped tablespoon. Too large a patty will take longer to cook and the patty may break up. Use a spoon to scoop the batter and a fork to scrape the batter into the pan. 3.There is no need to pre-cook the fresh corns. | Seasoning: 1 tsp salt tsp sugar tsp paprika (optional) Dash of pepper
24: Baked Cinnamon Sugar Chips | Snacks | 11 | Ingredients: 6 taco sized (small) flour tortillas 1 tbsp. melted butter 3/4 cup sugar 4 tsp. cinnamon Directions: Preheat oven to 350 degrees. Cover a baking sheet with parchment paper, set aside. In a small bowl, melt butter in microwave for 30 seconds. Set aside. In another small bowl stir together the cinnamon & sugar. Set aside. Take one tortilla and brush it with the melted butter on both sides. Take the second tortilla and stack on top of the first tortilla and brush the top with melted butter (this way you only have to brush the tops after the first tortilla). Repeat for all tortillas. Once tortillas are stacked and buttered, cut the stack into six equal triangles. Take each triangle and dip each one into the cinnamon sugar mixture knocking off any excess and place on the baking sheet. Repeat for each triangle. Be sure triangles are spread out evenly on the baking sheet so that they don't get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely.
25: Snacks | . | Yogurt Strawberries Dip strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. | 10 | Dipped Bananas Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, Dig a well in the middle of each banana section. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes. Fill each well with ice cream, and top with whip cream and a maraschino cherry.
26: Desserts | 12 | Whoopie Pies Cookie Pies | 2 large eggs 1/2 cup buttermilk 2 tablespoons milk 1 teaspoon baking soda 1 teaspoon white vinegar 1/2 teaspoon vanilla extract 1 cup mini chocolate chips | 2 1/4 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons unsalted butter, at room temperature 4 tablespoons vegetable shortening 1/2 cup granulated sugar 1/2 cup packed brown sugar | What to do: Preheat oven to 350 and line 2 baking sheets with parchment paper. Sift together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars and beat until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 3 minutes, until completely combined.
27: Desserts | 13 | Using a wooden spoon, stir in the chocolate chips until just incorporated. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them out at least 2 inches apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 3 minutes before transferring them to a rack to cool completely. Classic Marshmallow Filling: 1 1/2 cups Marshmallow Fluff 1 1/4 cups vegetable shortening 1 cup powdered sugar 1 tablespoon vanilla extract In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more. Pipe or spoon filling onto flat side of cookie and top with another cookie. Roll the edges in sprinkles, if desired.
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29: Combine white chocolate and peanut butter in a microwave bowl. Heat until the melted. Mix well. Pour mixture into a 10x15” cookie sheet. Now melt the semi-sweet chocolate then pour it over the peanut butter mixture and swirl through with a knife. Chill until firm, then cut into 1" pieces. Store in refrigerator. | 2 cups white chocolate chips 12 oz creamy peanut butter 2 cups semi-sweet chocolate chips | TIGER BUTTER | 12 oz. package chow mein noodles 12. oz. package butterscotch morsels 90 egg-shaped candies | Desserts | 25 | Line a baking sheet pan with parchment paper or silicone baking mat. Pour butterscotch morsels in a microwave-safe bowl and place in the microwave. Microwave for 30 seconds then remove to stir. Return to the microwave and heat for 30 seconds. Stir until melted. Add in the chow mein noodles and mix till combined. Use a 1/4 measuring cup to portion out the cookies onto the baking sheet. If the mixture starts to harden, return to the microwave and heat for 15 to 30 seconds to melt. Place three egg-shaped candies in the center of each cookie. Allow to set for at least 5 minutes before serving or transferring.
30: Ingredients: 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips | Desserts | Directions: Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you're ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar). Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time. | Peanut Butter Pretzel Bites | 42
31: Desserts | 43