White bread, no crusts
Thinly Sliced Cucumbers
Salt and Pepper
Cut crusts off bread, you can cut into shapes with cookie cutters. Spread with softened cream cheese. Add cucumber. Sprinkle with salt and pepper. Serve immediately.
2 c. warm water (110-115), divided
2 ½ T. dry yeast
2/3 c. sugar
2/3 c. oil
2 t. salt
8 c. flour
Put ½ c. warm water in large mixing bowl. Sprinkle yeast and 1 T. sugar on top of water. Stir until dissolved.
In another bowl beat sugar, eggs, oil, and salt. Use electric mixer to beat until eggs are lighter color.
When yeast is foamy, add remaining 1 ½ c. water and egg mixture. Beat gently only until mixed. Add 6 cups flour, 1 cup at a time, mixing after each. With wooden spoon or spatula mix in the last 2 cups of flour. Knead the dough a little in mixer to incorporate all the flour.
Put in an oiled bowl. Turn to coat top. Cover and raise until doubled, (about 2 hours).
Divide the dough into thirds. Using a covered rolling pin and pastry cloth roll out dough into a large circle, approx. 14” across (3/8 in. thick). Brush with melted butter. Use a pizza cutter to cut into 4ths then 8ths then 16ths. Roll into crescent rolls. Place on greased cookie sheets. Cover and let rise until doubled (about 1 hour).
Bake at 400 for 6-7 minutes.
**Here is where I deviate. I generally use only 2 T. yeast. I have to add at least 9 cups of flour – probably ends up being almost 10. I add until the dough is still sticky but can retain its shape. On the first rising an hour is usually all it takes for it to double and a half hour for the second rising. My oven tends to be cool so I bake my rolls for 10-11 minutes
If you want rolls to be larger just divide the dough in half instead of thirds. This bread recipe also makes good cinnamon rolls.
5 T. unsalted butter, at room temperature
¼ c. confectioner’s sugar
2 T. almond flour
1 egg yolk, at room temperature
pinch of salt
1 c. cake flour
1 ½ c. heavy cream
¼ c. Earl Grey tea leaves, decaffeinated
12 ounces bittersweet chocolate good quality, finely chopped
3 T. honey
3 T. unsalted butter
¾ c. (4 oz.) chopped deli ham
1 green onion, finely chopped
4 oz. cream cheese, softened
1 t. prepared mustard
1 c. (4 oz.) shredded Swiss cheese, divided
Preheat oven to 350 degrees. Finely chop ham. Slice green onion; combine ham, green onion, cream cheese, and mustard. Mix well. Stir in ¾ cup Swiss cheese. Spread on flat tortillas. Roll and slice in 1 inch slices. Place on baking sheets and sprinkle with remaining Swiss cheese. Bake for 15 to 20 minutes.
4 ounces unsweetened chocolate
1 c. (2 sticks) butter, softened
4 large eggs
2 c. sugar
1 t. vanilla
1 c. flour, sifted
4 ounces (4 squares) unsweetened chocolate
1 c. (2 sticks) butter, softened
½ c. egg substitute
1 t. vanilla
1 (1 pound) box confectioner’s sugar, sifted
4 c. mini marshmallows
Preheat oven to 350 degrees. Grease a 13x9 inch pan. Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften, but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 ½ inch squares and store in a refrigerator if not serving immediately.
1 loaf (16-24-oz.) crusty bread (we recommend sourdough)
8 oz. mozzarella*
1 of the following toppings:
–1/2 c. pesto
–1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)
–1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary
–1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning
–1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley
*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.
Preheat oven to 350. Line a baking sheet with aluminum foil. Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.
Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese. Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.
1 lb SPICY sausage
1 small onion
2 roma tomatoes, diced
1 green pepper, diced
1-8 oz cream cheese
1-16 oz sour cream
Brown and drain sausage in a pan, add veggies and saute until translucent. Add in cream cheese and sour cream, melt and mix. Put in a crock pot to keep warm for serving. Enjoy with chips, veggies, bread or apples.
½ c. unsalted butter, room temperature, plus more for pan (I used salted, worked fine)
½ c. powdered sugar, plus more for dusting
¼ t. salt
1 c. all-purpose flour
4 large egg yolks
1 can (14 oz.) sweetened condensed milk
¾ c. fresh lemon juice (about 3 lemons)
AKA: Homemade Twix
For the crust:
9 T. unsalted butter, room temperature
¼ c. packed light-brown sugar
1 ½ c. flour
¼ t. salt
For the Caramel:
10 ½ ounces milk chocolate, chopped (2 cups)
1 ½ c. granulated sugar
¼ c. water
6 T. unsalted butter
1 c. heavy cream
½ t. salt
1 T. sea salt
Preheat oven to 350 degrees. Make the crust: Line a 9-inch square pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.
2 (8 oz) packages of cream cheese (softened for a few hours at room temp.)
2 (2.5 oz) packages smoked sliced pressed cooked beef (found in lunch meat section)
1 Tbsp Mayo (not miracle whip)
5 green onions/scallions
1 box wheat thins
Cut beef into 1/8 inch strips and place in mixing bowl. Add cream cheese and Mayo to bowl. Cut up green part only of onions and add to the bowl. Mix the ingredients in the bowl well. Use a spatula to shape the mixed ingredients into a ball inside the bowl. Spread the walnuts in a thin even layer on a long strip of plastic wrap (within 3 to 4 inches from the edges). Roll mixed ball out of bowl onto the nuts at one end of the plastic wrap. Slowly roll the ball toward the other end using the plastic wrap to help secure the nuts. Make sure the ball is completely surrounded by nuts and plastic wrap and place in the refrigerator to firm (approx. ½ hour). Serve cold with wheat thins.
This is one you've probably been waiting for. This also makes killer french toast.
2 (1/4 – ounce) packets active dry yeast
1/3 cup sugar
1 cup warm milk (100-110F)
6 tablespoons unsalted butter, melted
4 large eggs
4 ¼ cups flour
2 teaspoons salt
2 teaspoons vegetable oil
2 c. yellow cornmeal
½ t. baking powder
1 t. sugar
¾ t. salt
1 ½ c. low-fat buttermilk
1 large egg, lightly beaten
5 T. unsalted butter, melted
5 T. unsalted butter, room temperature
1 T. vegetable oil
¼ c. plus 2 T. honey
Heat stovetop to low. Place a 12-inch cast-iron skillet (or oven-safe skillet) on stovetop. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
Place oil and 1 T. butter in hot skillet, brush to coat bottom and side. Pour in batter. Bake in skillet at 400 degrees for 18-22 minutes, or a toothpick inserted in center comes out clean.
Combine honey with 4 T. room temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
2 sticks of butter
8 oz semi sweet chocolate
4 oz dark chocolate
1 1/4 sugar
Preheat oven to 325 degrees.
Prepare 9" spring form pan by lining bottom with wax paper and spraying with non stick spray.
Use electric mixer to beat eggs until stiff peaks form.
Melt butter and chocolate in microwave stirring at 30 second intervals.
Whisk in sugar.
Whisk in egg yolks one at a time.
Fold into egg whites.
Bake for 1 hour.
Remove from oven and cool on counter for 1 hour - It falls as it cools
Cool in fridge for at least 4 hours before removing pan.
¾ c. whipping cream
4 (3.5 ounce) chocolate bars, milk, semisweet, or bitter depending on taste
Heat ½ c. cream in pot over medium until you reach a low boil. Remove from heat and add chocolate. Let stand 3-5 minutes, whisk chocolate. Transfer to a fondue pot.
1 1/2 cups graham cracker crumbs (approx 1 sleeve)
5 Tbsp butter, melted
2/3 miniature semi sweet chocolate chips
Preheat oven to 325 degrees. Butter 9" square dish. Line with parchment paper, leaving enough to extend over the sides. Lightly coat the paper with non-stick cooking spray. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips Press crust mixture into bottom of dish. Bake 6 minutes. Ste on wire rack to cool.
5 Tbsp butter at room temp
1/3 c. packed brown sugar
3 Tbsp white sugar
1/8 tsp salt
1 tsp vanilla extract
3/4 c. all purpose flour
1 c. mini chocolate chips
Using an electric mixer, mix butter, brown sugar, sugar, salt and vanilla at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
10 oz. cream cheese
1/4 c. white sugar
1 large egg
1 tsp. vanilla
Using an electric mixture, beat cream cheese and sugar until smooth. Add egg and vanilla, beating until just blended. Pour batter onto crust. Drop cookie dough by tsp full over the top of filling. Bake 30-35 minutes or until set. Transfer to wire rack.
1/3 c. mini chocolate chips
Put in zipper bag in microwave and heat on 50% for a few minutes. Cut and corner over top. Cool bars about and hour and set in freezer for a couple minutes to set chocolate drizzle.
1 package active dry yeast
1 c. warm water
½ c. sugar
½ c. shortening
½ t. salt
4 to 4 ½ c. flour, divided
6 T. butter, melted
In a large mixing bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt, and 1 cup flour. Bet until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into 1 ½ inch balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350 degrees for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.
2 chicken breasts—cooked, shredded
2 (8 oz) pkgs cream cheese, softened
1 cup ranch or blue cheese dressing
½ cup buffalo sauce
½ cup Frank’s Red Hot sauce
1 cup cheddar block, shredded (not pre-shredded)
Heat chicken, buffalo sauce and hot sauce in skillet over medium heat. In a small bowl, combine cream cheese and dressing. In 8x11 or 8x8 pan, spread cream cheese/dressing mixture. Layer chicken mixture on top. Sprinkle with cheese. Bake for 1 hour at 350 degrees.
2 c. whipping cream, divided
1 ½ c. light corn syrup
2 c. sugar
¼ t. salt
3 (1-oz) squares unsweetened baking chocolate
½ c. butter
Butter a 9-inch square pan; set aside. In a heavy 4-quart saucepan, combine 1 cup cream, corn syrup, sugar and salt. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.
Clip on candy thermometer. Cook, stirring occasionally, until temperature reaches 220 F. Add chocolate and butter and stir constantly for the remainder of the cooking time. Without allowing boil to stop, slowly pour in remaining 1 cup cream. Cook to 240F or soft-ball stage. Without scraping, pour into prepared pan. Allow to stand at room temperature overnight. To serve, cut into 1-inch squares. Wrap in waxed paper and store at room temperature.
· 6 egg whites
· 1/2 teaspoon cream of tartar
· 1/4 teaspoon salt
· 1 3/4 cups sugar
· 2 (3 ounce) packages cream cheese, softened
· 1 cup sugar
· 1 teaspoon vanilla extract
· 2 cups heavy whipping cream, whipped
· 2 cups miniature marshmallows
· 1 (21 ounce) can cherry pie filling
· 2 cups sliced fresh strawberries
· 1 teaspoon lemon juice
1. In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
2. Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
1 (24 oz) jar roasted red peppers, rinsed, patted dry, and cut into ½ inch dice
1 garlic clove, minced
2 T. red wine vinegar
2 T. sugar
¼ t. red pepper flakes
¼ t. salt
8 ounces feta cheese, crumbled (about 2 cups)
2 T. olive oil
2 t. fresh lemon juice
¼ t. pepper
1 recipe toasted bread for bruschetta
To toast the bread:
Slice 1 baguette thinly. Brush with olive oil and sprinkle with salt. Broil one side until golden brown, flip bread and broil until golden also.
Combine the red peppers, garlic, vinegar, sugar, red pepper flakes, and salt in a medium bowl and set aside. Process the feta, oil, lemon, juice, and pepper in a food processor until smooth, about 10 seconds, scraping down the bowl once during processing. Divide the feta mixture among the toasts and spread to the edges. Using a fork, place the peppers on the toasts. Drizzle with olive oil and serve.