RECIPES

CORN COOKIES

By request, here is the recipe for my Nestles Toll House Death by Chocolate Cake. It's soooo good, especially served warm with some vanilla ice cream.
1 Box Devils Food Cakemix
1 Box 3.9 Instant Chocolate Pudding
5 Eggs
1 tsp Vanilla
3/4 Cup Oil
1 Cup Sour Cream or Buttermilk
3/4 Cup Brewed Coffee
2 Cups Nestles Toll House Chocolate Chips
Mix all dry ingredients together, and all liquid together and blend well. Fold in chocolate chips. Bake in a greased bundt cake pan at 350 degrees for 45 minutes. Let cool for 10 Minutes before turning over onto a cake plate or large round platter.
Ganache Icing: Heat 1 stick of salted butter on stove over low heat. Add 2 TBSP Cocoa powder, 1/2 box powder sugar, 1 tsp Vanilla, 3 TBPSP Milk, 1/2 Cup Pecan pieces. Pour warm over cake and serve warm if possible. If not, heat up in microwave before serving.


GLAZED Fruit Bundt Cake / Ingredients
  • 250 grams cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 cup chopped nuts, walnuts or pecans
  • 2 cups glace mix

Instructions

  • In a large bowl, use a handheld mixer to cream together the cream cheese, butter, and sugar.
  • Add the eggs one at a time and blend into the mixture.
  • Add the vanilla and incorporate well.
  • Add 2 cups of the flour and baking powder, and continuing to use the mixer, blend well into the butter and cream cheese mixture.
  • In a small bowl, toss the glace mix and the nuts with 1/4 cup of flour. Be sure to toss well to coat every piece in the bowl.
  • Add the flour-covered nuts and fruit to the batter and fold in with a spatula.
  • Grease and flour a bundt cake pan and pour in the batter.
  • Bake at 325 degrees for 60 minutes.
  • Allow cake to cool for at least 15 minutes before turning out onto a cooling rack.
  • Cool completely; dust with confectioner’s sugar and enjoy!








https://recipes.doctoryum.org/

    In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about ½ teaspoon red-pepper flakes to give this dish its spicy kick.  SEE IDEA OF RECIPE BELOW...
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 12-16 ounces Hot Italian pork sausage casings removed
  • ⅓ cup olive oil-packed sun-dried tomatoes finely chopped
  • ½ cup pitted and drained kalamata olives roughly chopped
  • 5-6 large garlic cloves finely chopped
  • ¼ teaspoon dried red pepper flakes
  • 1 large bunch broccoli rabe (about 1 lb) roughly chopped
  • 12 ounces orecchiette or other textured short pasta
  • kosher salt to taste
  • freshly ground black pepper to taste
  • grated parmigiano-reggiano cheese for serving

ITALIAN ORANGE CAKE

MAPLE CORNBREAD MUFFINS
1-1/2 cups AP flour
1-1/2 cups fine yellow cornmeal
1/3 cup brown sugar
1-1/2 tsp baking powder
3/4 tsp baking soda
1/3 tsp salt
1-1/2 cup buttermilk
1/3 cup maple syrup
3 eggs
3/4 cup salted butter melted and cooled
Preheat oven to 450F.
Brush 12 muffin tins with melted butter. Set aside.
*** Once oven is ready, then make batter. Not before!
Whisk all 6 dry ingredients in a large mixing bowl to combine.
Whisk buttermilk, maple syrup and eggs together in separate bowl. Add to dry mixture and mix until about 50% combined. Add cooled butter and using a spatula, mix until just combined. Do not over mix.
Using an ice cream scoop, divide mixture into 12 muffin tins.
Place in oven and immediate turn temperature down to 425 degrees Fahrenheit and bake for 5 minutes. Without opening the oven door, turn temperature down to 350 degrees Fahrenheit and continue baking for 13-16 minutes until a toothpick comes out clean.
BACON PIROGI / BAKE

BOLOGNESE SAUCE
PINTEREST

Yummy Caserole Ideas

https://www.pinterest.com/BitznGiggles/

Great SAUSAGE Recipe Ideas

EASY PAELLA


MEATBALL RECIPES @ PINTEREST (with images)

REALLY YUMMY SELECTIONS / Pinterest

MONGOLIAN BEEF + More
https://www.pinterest.com/pin/133700682661901701/?utm_campaign=category_rp&e_t=19c7a277be6548cfb108d550deccf8f1&utm_content=133700682661901701&utm_source=31&utm_term=2&utm_medium=2012



ETHIOPIAN BEEF PILAF

Canolli Cupcakes + Pasta Marsala with sausages RECIPES
http://www.mangiamichelle.com/chocolate-covered-cannoli-cupcakes/
http://pinterest.com/wearsmanyhats/breakfast/

GREAT IMAGES For Example PINTEREST PIZZA BITE 
One can type in PINTEREST with FOOD + Image for quick ideas

PLAIN CAKE DONUTS

SAMOA DOUNUT RECIPE

Quick PASTA SAUSAGE SPINACH dish
https://cooking.nytimes.com/recipes/1021404-one-pot-pasta-with-sausage-and-spinach?action=click&region=Sam%20Sifton%27s%20Suggestions&rank=4

CREAMED GREENS
https://cooking.nytimes.com/recipes/12248-creamed-braising-greens?action=click&module=Recirculation%20Band%20Recipe%20Card&region=More%20from%20Kwanzaa&pgType=recipedetails&rank=8

SWISSCHARD POTATOES

https://cookingchatfood.com/lidias-swiss-chard-potatoes/

https://savortheflavour.com/plum-pudding/

or the Fruit

  • 1 cup raisins
  • ¾ cup currants
  • ⅔ cup golden raisins
  • ½ cup prunes, chopped
  • ⅓ cup dried apricots, chopped
  • 1 ¼ cup Golden Delicious apple, peeled and diced (about 1 large apple)
  • ¼ cup freshly squeezed orange juice
  • 3 tablespoons brandy

For the Cake Batter





REMOVE DEODORANT STAINS
Use one part baking soda, one part dawn dish soap, and two parts hydrogen peroxide to make a stain remover and it works for any kind of stain. Put the paste on the stained spot, let it sit for a few minuets, and then just throw it in the wash. 

(Use GINGERBREAD MAN "UpsideDown" Mold)
KRAMPUS COOKIES 




CHICKEN CASSEROLE 

TIRAMISU


 Melt-In-Your-Mouth Pecan Snowball Cookies

This Pecan snowball cookie recipe is a classic Christmas cookie. Made with butter, sugar, flour, and toasted pecans, these cookies have a delicious buttery nutty flavor. Treat yourself and your family to this yummy holiday cookie.

5 from 14 votes

Total Time

2 hrs

Cook Time

40 mins

Chilling Time

1 hr

Prep Time

20 mins Course: Dessert

Calories: 133kcal Ingredients

Cookies

Cuisine: American Author: Cheryl Norris

3/4 cup (90 grams) powdered sugar
1 cup (227 grams) unsalted butter room temperature 1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 1/4 cups (281 grams) unbleached all-purpose flour 3.5 ounces (100 grams) pecans toasted

Powdered Sugar Coating

1 cup (120 grams) powdered sugar

Instructions

Servings: 30 cookies

1. Preheat the oven to 350°F and toast the pecans for 7-10 minutes just until they start to turn barely brown. Remove the pecans from the oven and let them cool to room temperature. (Turn off the oven). Coarsely chop the pecans so they are a mixture of large and small pieces.

Food Processor Method

1. In a food processor with the metal blade, process the powdered sugar, butter, and salt until it looks creamy. Scrape down the sides of the bowl.

2. Add the vanilla, and flour and pulse until dough resembles large crumbs or small peas. Add the pecans and process until the dough starts to come together and forms a ball.

3. Scrape the dough into a large bowl.

Electric Mixer Method

  1. Chop the nuts into fine, small pieces. Place the softened butter, powdered sugar, and salt in the bowl of a stand mixer. With the paddle attachment, mix the ingredients on medium speed, until they are well combined and the butter and sugar mixture looks creamy and fluffy, about 2 minutes.

  2. Beat in the vanilla extract and scrape the sides and bottom of the mixing bowl.

  3. Add all of the flour and mix on low speed just until the flour is incorporated. Add the nuts and mix on low speed until the nuts are evenly distributed throughout the dough. Scrape the sides of the bowl and mix in any flour clinging to the sides of the bowl by hand.

For Both Methods

  1. With a 1-1/4 inch scoop measure out the dough and use your hands to shape the dough into balls. Each ball should weight about 20 grams.

  2. Place the balls on parchment-lined board or quarter baking sheet and refrigerate for at least 1 hour. At this point you can also freeze the cookies if you want to bake them later. Place the baking sheet in the freezer and freeze the unbaked cookies overnight. The next day place the cookies in a freezer bag and store them for up to 1 month. When ready to bake the cookies, bake the cookies directly from the freezer.

  3. Preheat the oven to 350°F. Line a half baking sheet with parchment paper or Silpat

  4. Place 12 cookies on the baking sheet, about 2 inches apart. Bake the cookies for about 14-16 minutes until they just barely begin to brown on top (the bottoms should be golden brown).

  5. Remove the cookies from the oven. Roll them in powdered sugar while they’re still hot (but not too hot to handle) and place them on a wire rack to finish cooling.

  6. If using more than one baking sheet, place the second baking sheet in the oven. If only use one baking sheet wait until it is cool before placing

/

cookie dough on it.

7. Once the cookies are cooled, roll them in powdered sugar a second time. The first coating of sugar will help the second coating of sugar stick the cookies.

Storage

  1. Store the cookies in an airtight container at room temperature for up to 3 weeks.

  2. If you are storing the cookies before serving them of gifting them, it's okay to reroll them in powdered sugar up to several hours before serving.

Notes

Substitutions: Walnuts and hazelnuts can be used in place of the pecans.

Baking the Cookies: Allow the cookie sheet(s) to cool completely before baking the next batch.

Nutrition

Calories: 133kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 22mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 1mg

/This Pecan snowball cookie recipe is a classic Christmas cookie. Made with butter, sugar, flour, and toasted pecans, these cookies have a delicious buttery nutty flavor. Treat yourself and your family to this yummy holiday cookie.

5 from 14 votes

Total Time

2 hrs

Cook Time

40 mins

Chilling Time

1 hr


3/4 cup (90 grams) powdered sugar
1 cup (227 grams) unsalted butter room temperature 1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 1/4 cups (281 grams) unbleached all-purpose flour 3.5 ounces (100 grams) pecans toasted 

1 cup (120 grams) powdered sugar

1. Preheat the oven to 350°F and toast the pecans for 7-10 minutes just until they start to turn barely brown. Remove the pecans from the oven and let them cool to room temperature. (Turn off the oven). Coarsely chop the pecans so they are a mixture of large and small pieces.

Electric Mixer Method

  1. Chop the nuts into fine, small pieces. Place the softened butter, powdered sugar, and salt in the bowl of a stand mixer. With the paddle attachment, mix the ingredients on medium speed, until they are well combined and the butter and sugar mixture looks creamy and fluffy, about 2 minutes.

  2. Beat in the vanilla extract and scrape the sides and bottom of the mixing bowl.

  3. Add all of the flour and mix on low speed just until the flour is incorporated. Add the nuts and mix on low speed until the nuts are evenly distributed throughout the dough. Scrape the sides of the bowl and mix in any flour clinging to the sides of the bowl by hand.

For Both Methods

  1. With a 1-1/4 inch scoop measure out the dough and use your hands to shape the dough into balls. Each ball should weight about 20 grams.

  2. Place the balls on parchment-lined board or quarter baking sheet and refrigerate for at least 1 hour. At this point you can also freeze the cookies if you want to bake them later. Place the baking sheet in the freezer and freeze the unbaked cookies overnight. The next day place the cookies in a freezer bag and store them for up to 1 month. When ready to bake the cookies, bake the cookies directly from the freezer.

  3. Preheat the oven to 350°F. Line a half baking sheet with parchment paper or Silpat

  4. Place 12 cookies on the baking sheet, about 2 inches apart. Bake the cookies for about 14-16 minutes until they just barely begin to brown on top (the bottoms should be golden brown).


Pasta Faglioli SOUP

  • 1 tablespoon olive oil

  • 1 pound lean ground beef or Italian sausage

  • 1 medium onion, finely diced

  • 3 medium carrots, peeled and diced

  • 2 ribs celery, diced

  • 3 cloves garlic, minced

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 3⁄4 teaspoon dried thyme

  • 3 cups chicken broth

  • 2 (15 ounce) cans tomato sauce

  • 1 (15 ounce) can diced tomatoes

  • 1 cup water

  • 2 teaspoons granulated sugar

  • 1 cup dry ditalini pasta

  • 1 Parmesan rind, optional

  • 1 (15 ounce) can red kidney beans, drained and rinsed

  • 1 (15 ounce) can Great Northern beans, drained and rinsed

  • salt and freshly ground black pepper, to taste

  • grated Parmesan cheese and fresh basil leaves, for garnish

Instructions

  • Warm 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and fully cooked, about 4-5 minutes. Transfer the beef to a plate and set aside.
  • In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
  • Add the minced garlic, dried basil, oregano, and thyme, and cook for an additional 1 minute until fragrant.
  • Return the cooked ground beef to the pot. Stir in the chicken broth, tomato sauce, diced tomatoes, water, sugar, ditalini pasta, and Parmesan rind.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring often, until the pasta is tender.
  • Stir in the drained and rinsed kidney beans and Great Northern beans. Continue cooking for 2-3 minutes, just until the beans are heated through. Remove and discard the Parmesan rind, then carefully taste and season with salt and pepper.
  • Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and basil leaves, if desired. 
    AllrecipesKlößchen (Mini Potato DumplingsThese potato Kloesschen, German for "mini dumplings", are tender, comforting, and craveable.

MINI POTATO DUMPLINGS
Ingredients

  • 4 1/2 pounds starchy potatoes, peeled and finely grated

  • 3 tablespoons potato starch or cornstarch, or as needed

  • 1 teaspoon salt

  • 4 tablespoons unsalted butter, divided

  • 2 large yellow onions, peeled and sliced into half-moons

  • 1 1/2 pounds slab bacon, cut into 1/2-inch strips

  • 4 large eggs

Directions

  1. Place baseball-sized portions of grated potatoes in a thin linen towel or cheesecloth. Wring out as much water as possible, transferring each strained batch into a large bowl.

  2. Alongside the strained potatoes, add starch and salt. Using clean hands, knead to form a just barely sticky dough. If potato mixture feels very wet, add a little more starch.

  3. Heat a large pot of salted water to boiling over high heat. Place a colander in a large bowl; set aside.

  4. Spread a layer of potato dough on a small cutting board, about 1/2-inch thick. Dip a soup spoon into the boiling water and, working in batches, scrape small dumplings directly from the cutting board into the boiling water, wetting the spoon with boiling water in between. Allow dumplings to boil until they float to the top, about 3 minutes. Transfer dumplings to the prepared colander using a skimmer. Repeat, boiling in batches, until the dumplings have all been boiled.

  5. Melt 2 tablespoons butter in a large skillet over medium-low heat, add 2 onions, and cook, stirring occasionally, until caramelized, about 30 minutes.

  6. Line a large plate with paper towels. Cook bacon in a small skillet over medium heat until crispy, about 10 minutes. Transfer bacon to the prepared plate with a slotted spoon.

  7. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat, then add drained potato dumplings. Cook, stirring occasionally, until light golden brown, about 3 minutes. Crack eggs directly into the skillet and stir until eggs are scrambled and cooked through, 1 to 2 minutes. Season with salt.

  8. Serve eggs and potato dumplings topped with caramelized onions and bacon.


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