Month: December 2018

Categories
Chocolate christmas cookie cookies

White Chocolate Candy Cane Cookies

These white chocolate candy cane cookies are the perfect holiday chocolate chip cookie recipe. They’re soft, chewy, filled with Christmas cheer & super pretty! 

Servings: 36 cookies

Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup shortening
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup crushed candy canes
  • 1 cup white chocolate chips plus more for dotting on the tops

Instructions
  1. Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
  2. In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
  3. Add in the vanilla extract & peppermint extract, then mix in the eggs 1 at a time.

For full instructions kindly visit justsotasty.com
Categories
chicken maindish

COCONUT CURRY CHICKEN

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

Servings: 6 servings

Ingredients
  1. 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
  2. Salt and pepper
  3. 1 1/2 tablespoons vegetable oil
  4. 2 tablespoons curry powder
  5. 1/2 onion, thinly sliced
  6. 2 cloves garlic, crushed
  7. 1 can (14 ounce) coconut milk
  8. 1 can (14.5 ounce) diced tomato, drained
  9. 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
  10. 3 tablespoons sugar
  11. Instructions
  12. Season the chicken chunks with salt and pepper.
  13. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
  14. Add garlic and onions and cook for 1 minute.
  15. Add chicken chunks and toss lightly to coat with the curry oil mixture.
  16. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  17. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  18. Serve immediately, over rice. Enjoy!

For the nutrition facts kindly visit salu-salo.com.
Categories
Cheese cookies dessert

WHITE VELVET SUGAR COOKIES

These white velvet sugar cookies just might be the softest, most delicious sugar cookies you’ll ever meet thanks to the secret ingredient that makes them unique AND perfect!

YIELD:  2-3 DOZEN COOKIES

INGREDIENTS

  •  2 cups (16 ounces, 4 sticks) butter, softened to room temperature
  •  8 ounce package cream cheese, softened to room temperature
  •  2 cups (15 ounces) granulated sugar
  •  2 large egg yolks
  •  1 teaspoon vanilla extract
  •  4 3/4 cups (23.75 ounces) all-purpose flour
  •  1/4 teaspoon salt

INSTRUCTIONS

  1. In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
  2. Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.
  3. Add the flour and salt. Mix until combined (don’t overmix).
  4. Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).
  5. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners.
  6. Roll the dough out on a lightly floured counter (or dough rolling mat) to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling (and get in there with some elbow grease to roll it out!).
  7. Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.
  8. Bake for 10-12 minutes until set but not browned on the edges or bottom (otherwise they won’t be soft and tender when they cool).
  9. Remove the cookies to a cooling rack to cool completely. Frost as desired.

For the notes kindly visit melskitchencafe.com.
Categories
christmas cookie cookies

MOLASSES COOKIE RECIPE

Molasses Cookies – Soft and chewy on the inside and crisp around the edges. Full of delicious ginger flavor and taste just like Christmas! Drizzle or dip in white chocolate for the ultimate holiday cookie!

SERVINGS: 24

INGREDIENTS
  • 3/4 cup salted butter (softened)
  • 1 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2.25 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling the cookies)

OPTIONAL: WHITE CHOCOLATE MELTING WAFERS (FOR DIPPING), SPRINKLES

INSTRUCTIONS
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy.  
  3. Add in the egg and beat until smooth. Next add in the molasses and mix until combined.
  4. Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix. Refrigerate dough 10-15 minutes. 
  5. Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
  6. Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack. Enjoy!
  7. Dip cookies in melted white chocolate half way and place on wax paper or parchment paper if desired. 

For the video and nutrition facts kindly visit iheartnaptime.net.
Categories
cookies dessert

Candy Cane Shortbread Cookies

Candy Cane Shortbread Cookies – easy, whimsical and eye-catching, these incredibly delicious cookies have a buttery shortbread base and a sprinkle coating, topped with a Hershey’s candy-cane kiss.

Servings: 36

Ingredients
  • 1 cup salted butter softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup color nonpareil sprinkles
  • 1 10- ounce bag Hershey’s Holiday Candy Cane Kisses

Instructions
  1. Heat oven to 350°F. Pour sprinkles into shallow bowl. Unwrap Candy Cane Kisses
  2. Combine butter, sugar and 1/2 teaspoon vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy.
  3. Add flour; beat at low speed, scraping bowl often, until well mixed.
  4. Shape dough into small 1-inch balls (I use a small ice cream scoop).

For full instructions kindly visit thecafesucrefarine.com.
Categories
chicken dinner maindish

Honey Butter Pecan Chicken Breasts

These Honey Butter Pecan Chicken Breasts are sweet, savory and buttery. They will instantly become one of your favorite chicken dishes. Plus they are so simple to prepare. Perfect for entertaining, date night or just a random Tuesday night.

Servings: 4

Ingredients
  • 2 large boneless skinless chicken breast
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tsp olive oil
  • 1/2 stick butter
  • 3 tbsp honey
  • 2 tbsp pecan pieces
  • Flaked sea salt

Instructions
  1. Lay your chicken breast flat on the board.
  2. Use a large sharp knife to cut sideways through the breast.
  3. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
  4. Carefully cut through until you have two plump fillets.
  5. Repeat with the second chicken breast and season the fillets with salt and pepper.
  6. Heat the olive oil in a fry pan over a medium heat, once it gets shimmering add the chicken breast fillets and cook for 5-6 minutes on each side.
  7. Remove the chicken to a plate and tent them with foil to keep warm and to rest.
  8. Melt the butter and honey together in your fry pan. Once it is bubbling, add in the pecans and stir gently.
  9. Once everything is coated, remove the foil and drizzle the sticky pecan sauce over the chicken.
  10. Season with flaked sea salt and serve immediately.

For the nutrition facts kindly visit sprinklesandsprouts.com.
Categories
avocado dinner lunch Vegan

Smashed Avocado Chickpea Salad Sandwich

This Smashed Avocado and Chickpea Salad Sandwich is an easy vegan recipe to throw together for a healthy lunch or dinner with only 5 main ingredients (plus bread). 

Servings: 3

Ingredients
  • 15 oz. chickpeas (1 1/2 cups), drained and rinsed
  • 1 cup avocado
  • 1/2 lemon
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion (more for serving as desired)
  • sea salt to taste
  • sandwich bread
  • tomato slices for serving

Instructions
  1. In a medium bowl, smash rinsed chickpeas and avocado with a potato masher or fork.
  2. Squeeze in lemon juice and stir.
  3. Mix in chopped cilantro and red onion.
  4. Add salt to taste and spread on sandwich bread and tomato slices as desired. 
  5. Store any leftovers in fridge for 2-3 days!

For recipe notes kindly visit trialandeater.com.
Categories
avocado Vegan

5 minute magic green sauce

5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.

Yield: makes about 2 cups (8 servings) – serving size 1/4 cup

INGREDIENTS
  • 1 avocado
  • 1 cup packed parsley and cilantro leaves (combined)
  • 1 jalapeño, ribs and seeds removed
  • 2 cloves garlic
  • juice of one lime (or two – get lots of limey goodness in there!)
  • 1/2 cup water
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 cup pistachios (you can sub other nuts – see notes)

INSTRUCTIONS
  1. Pulse all ingredients – except pistachios – in a food processor until incorporated.
  2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
  3. Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

For the nutrition facts kindly visit pinchofyum.com.
Categories
lasagna maindish

THE BEST HUSBAND’S DELIGHT CASSEROLE

Lasagna meets beef stroganoff in this recipe. This casserole’s claim to fame is in it’s name because it really is a Husband’s Delight!

Ingredients:
  • 1 pound hamburger meat
  • 1 teaspoon garlic salt
  • 24 ounce jar of spaghetti sauce, any flavor
  • 1 envelope of thick and zesty dry spaghetti sauce mix
  • 12 ounce package of medium egg noodles, cooked
  • 16 ounce carton of sour cream
  • 8 ounce bag of shredded Cheddar Cheese
  • 8 ounce bag of shredded Mozzarella Cheese

Directions:
  1. Preheat oven to 350 degrees and grease a 9×13 inch casserole dish. Brown your hamburger meat and add the 1 tsp. of garlic salt. Drain meat if needed once it is finished browning.
  2. Mix the jar of spaghetti and the envelope of dry spaghetti sauce with the browned hamburger meat.
  3. Take the cooked noodles and spread them onto the casserole dish.
  4. Spread about 1/3 of the meat mixture on top of the noodles.
  5. Spread about 1/3 of the sour cream on top of the meat.
  6. Sprinkle half of the Cheddar Cheese and half of the Mozzarella Cheese on top of the sour cream. 
  7. Continue this layering process and end it with the cheese.
  8. Bake for 30 minutes and serve.

For the recipe notes and nutrition facts kindly visit cookingwithlibby.com.
Categories
cheesecake dessert

TURTLE CHEESECAKE

This Turtle Cheesecake is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!

Yield: 12-14 slices

INGREDIENTS
CARAMEL SAUCE
  • 2 cups (414g) sugar
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tbsp (41g) all-purpose flour, sifted
  • 1/4 cup (28g) pecan chips

CRUST
  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112g) salted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips

FILLING
  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 24 oz (678g) Challenge cream cheese, room temperature
  • 1 cup (144g) light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs

CHOCOLATE DRIZZLE
  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

INSTRUCTIONS
  1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
  3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.

For full instructions kindly visit lifeloveandsugar.com.