| Easy no bake peanut butter pie recipe
Ingredients
1 1/2 cups heavy whipping cream
1/4 cup sugar
8 ounces cream cheese
1 cup crunchy peanut butter
1 cup confectioners' sugar
1 graham cracker crust, store-bought or follow the directions on graham cracker crumb box
Directions
Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.
Pecan pie- 1 (9-inch) unbaked pie shell
- 2 cups pecan halves
- 3 large eggs, beaten
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 1 cup sugar
- 2 tablespoons good-quality bourbon
- 3 ounces semisweet chocolate, chopped
DirectionsPreheat the oven to 375 degrees F. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack. Beef Stroganoff RecipeIngredients- 6 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
Directions1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, (you want some real browning not just to get rid of the pink.) remove the beef to a bowl and set aside. 2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside. 3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms. 4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste. Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.) Serves 4. Easy and quick Chicken Florentine
Ingredients:
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) butter or half butter and olive oil
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained or fresh baby spinch
Directions:
Season the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly (I do this by shaking it in a large ziplock bag). Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and cover with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve. Roasted garlic pork loinRoasted Garlic: Ingredients- 2 heads garlic
- 2 tablespoons olive oil
- salt
Pork Loin: - 1 (3 1/2 to 4 1/2-pound) boneless pork loin
- Salt
- Freshly ground black pepper
Vinaigrette: Roasted garlic, recipe follows - 1/4 cup chopped fresh parsley leaves
- 1/2 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons water
Preheat the oven to 475 degrees F. For the Roasted Garlic: Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly. For the Pork: Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes. For the vinaigrette: Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated. To serve: Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish. Cajun Chicken Breast Pasta - 3/4 pound rotini, cooked according to pkg
- 2 tablespoons butter
- 2 skinless boneless chicken breast halves, sliced 1/2" thick
- 3 cloves garlic, minced
- 1 bunch green onion, chopped
- 2 tablespoons Cajun seasoning, or to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground red pepper (cayenne)
- 8 ounces heavy cream
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 8 ounces fresh mushrooms, quartered
- 1/2 cup parmesan cheese, grated
Preparation:Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until well browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers ( You may want to cut the amounts of seasoning in half and then add some at the end after you taste it. The red pepper is very hot). Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.
Molten chocolate lava baby cakes This is one of the easiest recipes I have ever made and it is one of my family's favorites
6 oz. semi - sweet chocolate 6oz. butter 3 eggs 1/2 cup of sugar 1/2 cup flour
Grease 4 -- 6 oz. ramekins and pre-heat oven to 350 Melt chocolate and butter In separate bowl, beat eggs and sugar until blended Stir in chocolate mixture then flour Cook 12 mins Put a scoop of ice cream on a serving plate for each cake and turn them out on the plate. They are meant to be served immediately
Dijon Parmesan Chicken - 1/2 cup Dijon or coarse ground mustard
- 1/4 cup apple juice
- 2 cloves garlic, minced
- 2 Tbsp. butter, melted
- 2 cups fresh soft bread crumbs
- 3/4 cup grated Parmesan cheese
- 1/4 cup ground almonds
- 3 Tbsp. butter, melted
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. dried basil, oregano leavesor mixed Italian seasoning
- 8 boneless, skinless chicken breast halves
Preparation:Line a 13x9" pan with heavy duty foil and add a wire rack. Preheat oven to 375 degrees. In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and seasoning. Toss until evenly mixed. Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated. Place the Parmesan Chicken on rack . Bake for 25-30 minutes, until golden brown and thoroughly cooked. Serves 8 Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over. You can use shredded or grated Parmesan cheese. | | http://www.arteatsbakery.com/ sales@arteats.comKey Lime Meltaway Cookies
Ingredients
Makes about 3 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice (lemon juice can be used)
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
1.Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
2.Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
3.Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4.Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Easy Beef Kabobs
Prep Time:45 minsTotal Time:1 hr 5 mins.
Ingredients
1 can (10 1/2 oz.) Condensed Beef Broth
1/4 cup tomato sauce
1 tbsp. vegetable oil
1 tsp. dried thyme leaves , crushed
1/2 tsp. garlic powder or 2 cloves garlic minced
1/2 tsp. ground black pepper
1 lb. boneless beef sirloin steak or 1 lb. beef top round steak
12 medium mushrooms
1 large green pepper , cut into 1" pieces
Directions
MIX broth, tomato sauce, oil, thyme, garlic powder and black pepper in shallow nonmetallic dish. Add beef, mushrooms and green pepper and toss to coat. Cover and refrigerate at least 30 min. You can do it over night.
REMOVE beef and vegetables from marinade. Thread beef, mushrooms and green pepper alternately on 4 long skewers.
GRILL kabobs 20 min. or until done, turning and brushing often with marinade. Discard remaining marinade. Apple Pie muffins Ingredients |
- PAM® Butter No-Stick Cooking Spray
- 2 cups reduced-fat baking mix
- 8 tablespoons granulated sugar, divided
- 1-1/8 teaspoons apple pie spice, divided
- 1 egg
- 1 cup chunky sweetened applesauce
- 1/4 cup apple juice
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| Directions | - Preheat oven to 400°F. Spray 32 miniature muffin cups with cooking spray; set aside. Combine baking mix, 6 tablespoons of the sugar and 1 teaspoon of the apple pie spice in large bowl; set aside. Beat egg, applesauce and apple juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. (Batter will be slightly lumpy.) Spoon evenly into prepared cups, filling each cup 3/4 full.
- Bake 15 to 20 minutes, or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.
- Mix the remaining 2 tablespoons sugar and the remaining 1/8 teaspoon apple pie spice in small bowl. Spray tops of warm muffins with cooking spray; dip into sugar mixture.
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| Cook's Tips | - Mini muffin cup size is 1-3/4 inch; pans have 12 to 24 cups per pan.
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Chocolate pie Ingredients 1 cup plus 2 tablespoons sugar - 3/4 cup heavy cream, plus 1 3/4 cups
- 3/4 cup buttermilk
- 3 1/2 tablespoons cornstarch
- Pinch salt
- 4 egg yolks
- 4 ounces good-quality semisweet chocolate, finely chopped
- 1 tablespoon butter
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons confectioners' sugar
Directions1 (9-inch) Chocolate Cookie Crust, baked and cooled, recipe follows In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes. Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie. When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately. cookie crust Graham crackers to yield 2 cups crumbs - Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
- 1/4 cup granulated sugar
- 1 stick unsalted butter, melted
Preheat oven to 375 degrees F. In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs. In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes. Remove the crust from the oven and let cool completely before filling. Yield: 1 (9-inch) crust Versatile Oatmeal cookies for kids
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup raisins
1 1/2 cups old-fashioned oatmeal
1/2 cup walnuts, coarsely chopped (optional)
Instructions
Preheat the oven to 375 degrees. Cream the butter in a mixer or food processor and add the sugars, vanilla extract, and egg, blending until smooth. Sift together the dry ingredients (except old-fashioned oatmeal) in a separate bowl and add to the butter mixture. Blend well.
Fold in the raisins, oatmeal, and walnuts, then drop batter by even tablespoons onto a buttered baking sheet. Leave at least two inches between the cookies because they will spread while baking; in addition, slightly flatten the raw cookies with the bottom of your spoon before setting them in the oven. Bake about 15 minutes or until the cookies turn a golden brown. This recipe makes about 16 large cookies.
You can add any nuts, coconut or candy pieces that you like in place of the walnuts and raisins.
It is a lot of fun to make a large batch and have different add ins for the kids to mix in to their on bowl of dough. It doesn't have to be exact on this part. Your kids will enjoy sharing their mixture with everyone.
Jam filled cupcakes- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plus 2 tablespoons whole milk
- 1 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup seedless raspberry jam
- 12 raspberries, for garnish
Directions- Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use paper liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
- Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
- Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces.
- Frost cupcakes and top with a raspberry.
- You can use any jam, peanutbutter, a gummy bear or what ever your kids want to hide in their cupcake.
2 -1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 - 2/3 cups sugar
1/2 cup unsalted butter (room temp.)
3 egg whites (room temp.)
1 cup milk (room temp.)
2 teaspoons real vanilla
1 cup crushed chocolate sandwich cookies plus some for garnish
Preheat oven to 350 F. Lightly grease 24 muffin cups or line with paper baking cups.
Sift flour, baking powder and salt together in bowl and set aside.
Beat butter until light and fluffy with an electric mixer. Add sugar and beat about 1 minute on medium. Add egg whites and beat 1 minute.
Add the flour mixture, vanilla and milk and beat on low about a minute keeping the sides and bottom scraped. Add the cookies and stir in.
Fill the muffin cups 2/3 full and bake 20 - 25 minutes until a toothpick comes out clean.
Let cool and frost with your favorite icing or use the butter cream recipe that follows. then sprinkle with more cookie crumbs.
Basic butter cream
1/2 cup (1 stick) unsalted butter, softened
1 (16 ounce) package of 10X powdered sugar, sifted
2 Teaspoons of you favorite flavoring
3 tablespoons of milk
Beat butter untill creamy, gradually add the powdered sugar while beating. It will seem dry when it is all added. Add liquids gradually while beating. The longer you beat it, the fluffier it will become.
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