FABULOUS HOT FUDGE PEANUT BUTTER PIE

 INGREDIENTS

1 chocolate graham crust

1 cup peanut butter

1 Pkg (8 ounces) cream cheese, ; room temperature

1 tub (12 ounces) Cool Whip ; divided

1 jar (11.75 ounces) hot fudge topping ; divided

½ cup sugar

2 tablespoons hot fudge

2 tablespoons peanut butter

INSTRUCTIONS

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Gluten-Free Peanut Butter Chocolate Chip Oat Cookies

 INGREDIENTS

1 cup creamy peanut butter

2/3 cup brown sugar

2/3 cup rolled or old-fashioned oats

2 large eggs

1 1/2 teaspoons vanilla extract

1 teaspoon baking soda

1 cup semi-sweet chocolate chips

1/4 teaspoon salt

PREPARATION

Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.

In a medium bowl, whisk together rolled oats, baking soda and salt.

In a large bowl or mixer, beat peanut butter and brown sugar together until creamy. 2-3 minutes.

Mix in eggs and vanilla extract, waiting for the first egg to be incorporated before adding the second.

Mix in dry ingredients so they’re fully combined, then fold in chocolate chips.

Using a tablespoon or small cookie scoop, drop 1-2 tablespoons of cookie dough onto lined baking sheets. Optional: use your hand to very lightly flatten the tops of cookies.

Place baking sheets in oven and bake for 9-10 minutes, or until edges are just golden brown.

Remove from oven and let cool 5 minutes before transferring to a wire rack to finish cooling.

Enjoy!

Coconut Cream Truffles

 

INGREDIENTS

1/4 cup butter softened

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

2 tablespoons cream of coconut I used Coco Real Brand

Pinch salt

1 1/2 cups powdered sugar

1 cup shredded coconut

6-8 ounces chocolate candy melts or semi-sweet baking chocolate

INSTRUCTIONS

* Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut.

* Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour before dipping. You can wrap the cookie sheet with foil and chill overnight, if needed.

* When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut, if desired.

* Chill until set, store in refrigerator. Best served at room temperature.

Lemon Pound Cake

 

INGREDIENTS

1 3/4 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup ricotta cheese

1 cup sugar

1/2 cup (1 stick) unsalted butter, softened

4 eggs

1 lemon, zested and juiced

1 teaspoon lemon extract, optional

1/2 teaspoon vanilla

Lemon Simple Syrup:

1/4 cup lemon juice

2 tablespoons sugar

PREPARATION

Preheat oven to 325º F and lightly grease a 9×5-inch baking dish.

Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.

In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.

In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.

Beat in eggs one at a time, then mix in lemon and vanilla extracts.

Alternate between adding the dry ingredients and the ricotta mixture, beginning and ending with the flour mixture, and scraping down the bowl as needed.

Pour batter into greased loaf pan and place in oven.

Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.

Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.

Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.

Once cooled slightly, pour or brush over cake, making sure to cover all sides.

Optional: pierce cake all over with a fork for better absorption.

Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.

Carrot Cake Oatmeal Cookies

 

Ingredients

1½ cups all-purpose flour

1 cup white whole wheat flour

1 tsp. baking soda

¼ tsp. salt

½ tsp. baking powder

½ tsp. ground cloves

2 tsp. ground cinnamon

1 cup quick oats (not instant)

¾ cup brown sugar

¼ cup granulated sugar

1 cup coconut oil (or 2 sticks butter, softened)

2 large eggs

2 tsp. vanilla extract

2 cups grated carrot (3-4 carrots)

½ cup flaked coconut

¾ cup chopped walnuts

powdered sugar

milk

Instructions

Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside.

With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.

Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy.

Add flour mixture and blend at a low speed until just combined. Do not overmix.

Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don’t brown too much! Immediately transfer cookies to a cooling rack.

If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the 

cookies and serve. Enjoy!

OLD FASHIONED COCONUT CAKE RECIPE

 

Ingredients

Cake:

1 1/2 cups white sugar

2 eggs

4 egg yolks

1 cup milk

1/2 cup butter

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon vanilla extract

Frosting:

1 3/4 cups white sugar

1/2 cup water

4 egg whites, room temperature

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

2 cups sweetened flaked coconut, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.

Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.

Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.

Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.

Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.

Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.

Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.

Lemon Lava Cake

 

Ingredients

1 box lemon cake mix & ingredients

2 boxes instant lemon pudding

2 C. cold milk

1/3 C. sugar

1 1/4 C. water

3 Tbs. lemon juice

Powdered sugar, for dusting

Instructions

Prepare cake mix as directed on package.

Pour cake mix into greased 13×9 baking dish.

Combine dry pudding, milk, sugar, lemon juice, and water in bowl.

Whisk together for 2 minutes until well combined and slightly thickened.

Pour pudding mixture over top of cake mixture. Do not spread it.

Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 degrees for 55 minutes to 1 hour.

Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar.

Lemon Crinkle Cookies with only 4 ingredients

 

Ingredients:

1 box lemon cake mix

1 egg, lightly beaten

1 8-ounce container Cool Whip, thawed

½ to 1 cup powdered sugar

Instructions:

Preheat oven to 350.

In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoonfuls and roll in powdered sugar.

Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Betty White’s Chicken Wings

 

Ingredients

3 lbs chicken wings (use the plumpest chicken wings you can find)

• 1/2 cup butter
• 1 cup soy sauce (Low sodium preferably)
• 1 cup brown sugar
• 3/4 cup water
• 1/2 teaspoon dry mustard
• 3/4 teaspoon garlic powder (optional)

Directions:
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don’t cook longer than 75 minutes) Drain on paper towels and serve

Coca Cola Chicken Wings

 

What you will need:

3/4 cup Coke

• 1/4 cups Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Mustard
• 10 Chicken wings separated; At the joints makes 20 pieces

Directions:

First, mix all your ingredients to make your sauce. Whisk well. Put 20 chicken pieces in a pan on high heat along with the sauce. Stir to coat all wings or legs well. Bring to a boil on high heat and lower heat to medium heat. Cook for about 40 minutes on medium heat or till chicken is cooked all the way through and the sauce is thick. At 40 minutes the sauce should be sticky. Most of the liquid should have boiled down. This is what you want. IIf at the 40 minute mark the sauce is not thick yet, raise the temperature and eventually the sauce will thicken up. Stir one final time before serving onto plate to coat all the chicken nicely.
Note
If sauce gets thin from cooking and the wings are not done yet, just add a little more coke.
Coca Cola Chicken Wings

Sesame Chicken Wings (Korean Cuisine)

 

Ingredients

• 1/2 cup soy sauce
• 1/3 cup water
• 1/4 cup sugar
• 2 tablespoons sesame oil
• 4 green onions with tops, sliced
• 1/2 medium onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds
• Dash pepper
• 2 1/2 pounds chicken wings

Directions

1. In a large plastic bag or glass dish, combine the first nine ingredients.
2. Add chicken wings; coat well.
3. Cover and refrigerate 2-3 hours or overnight, turning occasionally.
4. Remove chicken to a shallow rack in a baking pan; discard marinade.
5. Bake, uncovered, at 350 degrees F for 30 minutes.
6. Turn and bake about 20 minutes longer or until tender

3 INGREDIENT CROCKPOT BBQ CHICKEN WINGS

 

INGREDIENTS

• 12-16 chicken wings, do not thaw
• 1 can Coke
• 1 Cup BBQ Sauce (we use Sweet Baby Ray’s)

INSTRUCTIONS

Turn Crockpot on low.
Pour the can of coke into the crockpot.
Place all of the chicken wings into the Coke.
Cook on low for 3-4 hours.
Remove wings from Crockpot onto a baking pan covered with foil.
Brush wings generously with BBQ sauce
Bake at 350° for 10-15 minutes, just until the BBQ is heated.
Serve and enjoy!

SWEET STICKY CHICKEN WINGS

 

INGREDIENTS:

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/2 cup apricot jam
• 2 tbsp oil
• 1 tsp vinegar
• 2 garlic cloves, chopped
• 1/2 teaspoon ground ginger
• 4 lbs. chicken wings & drumettes

Directions:

In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.
Preheat oven to 375 degrees F.
Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

Baked Chicken Wings – Extra Crispy

 

Ingredients

• 2 pounds chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1-2 tsp kosher salt (plus more to taste)
• Favorite Buffalo wing sauce for tossing or serving on the side
  Or a mix of favorite hot wing sauce and BBQ sauce, my new favorite

Instructions

Preheat oven to 450F
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Serve hot, tossed in Buffalo sauce or with the sauce on the side.
Recipe Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it’s a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchement paper. I don’t notice much difference, if any.

Spicy Thai Chicken Wings

 

Ingredients:

• 20 chicken wings (about 4 lb)
• ¼ cup dry sherry
• ¼ cup oyster sauce
• ¼ cup honey
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chili sauce
• 2 tablespoons grated lime peel
• 4 medium green onions, chopped (¼ cup)
• 3 cloves garlic, finely chopped

Instructions:

1 Cut each chicken wing at joints to make 3 pieces; discard tip.
Cut off and remove the excess skin.
2 In large glass bowl or large resealable food-storage plastic bag,
mix remaining ingredients. Add chicken;turn to coat with marinade.
Cover bowl or seal bag and refrigerate, turning once, at least 1 hour.
3 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade.
Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes,
brushing frequently with marinade and turning once, until chicken is no longer pink in center.
Discard any remaining marinade.

Teriyaki Chicken Wings

 

WHAT YOU NEED :

– Chicken wings: 2 – 4 pound package
– Dark brown sugar: 1 cup
– White sugar: 1/2 cup
– Soy sauce: 1 cup

HOW TO MAKE IT :

1. To start with, place a single layer of wings in a 9 x 13 pan.

2. Immediately put the dark brown and the white sugars in a small pot and the soy sauce and mix together. And please heat on the stove until sugar dissolves. (The trick is you don’t have to come to a boil.) Once done, pour this mixture over the wings.

3. Okay, make sure to bake at 325 uncovered for 1 to 1/2 hours.

Honey Garlic Chicken Wings

 

INGREDIENTS :

• SERVINGS 4-6
• Marinade
• 2 limes, zest of
• 1⁄3 cup lime juice
• 1⁄4 cup honey
• 2 garlic cloves, crushed
• 2 tablespoons soy sauce
• 1⁄4 teaspoon Tabasco sauce
• 3 lbs chicken wings
• salt

DIRECTIONS :

Mix marinate ingredients together in a zip lock bag marinate for 3-4 hours.
Line cookie sheet with foil.
Bake 400 for 15 minutes.
Turn and brush with marinate, cook for another 20-25 minutes.

Strawberry Sensation Ice Cream

 

Ingredients:

• 2 cups fresh strawberries (hulled and chopped)
• 3/4 cup granulated sugar (divided)
• 2 cups heavy cream (cold)
• 1 cup whole milk (cold)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for added brightness)
• A pinch of salt

Instructions:

1. Prepare the strawberries:

   • In a bowl, mix the chopped strawberries with 1/4 cup of sugar and lemon juice (if using).
   • Let the mixture sit for about 20-30 minutes to macerate, allowing the strawberries to release their juices.
   • Mash the strawberries slightly with a fork for a chunky texture or blend them for a smoother consistency.

2. Make the ice cream base:

   • In a separate bowl, whisk together the heavy cream, milk, remaining 1/2 cup sugar, vanilla extract, and a pinch of salt until well combined.
   • Stir in the prepared strawberries and their juices.

3. Chill the mixture:

   • Cover the mixture and refrigerate for at least 2-3 hours (or overnight) to enhance the flavors.

4. Churn the ice cream:

   • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.

5. Freeze to firm up:

   • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to allow it to firm up.

6. Serve and enjoy:

   • Scoop into bowls or cones and enjoy your homemade Strawberry Sensation Ice Cream!

Tips:

• For an extra flavor boost, fold in crushed freeze-dried strawberries before freezing.
• Add mix-ins like white chocolate chips or graham cracker crumbs for a fun twist.
• If you don’t have an ice cream maker, pour the mixture into a container and stir every 30 minutes while freezing until creamy.

Enjoy this rich and fruity ice cream, perfect for any occasion!

Sheet Pan Chicken Pot Pie

 

Ingredients:

For the filling:

• 2 cups cooked, shredded or diced chicken (rotisserie chicken works great)
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 cup diced potatoes (pre-cooked until tender)
• 1 small onion, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup milk (or heavy cream for a richer filling)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or fresh thyme leaves)
• Salt and pepper to taste

For the crust:

• 1 sheet of store-bought puff pastry or pie dough (thawed)
• 1 egg (beaten, for egg wash)
• 1 tablespoon milk (to mix with egg for brushing)

Instructions:

1. Preheat the oven: Set to 400°F (200°C) and lightly grease a large sheet pan.

2. Prepare the filling:

   • In a large skillet over medium heat, melt butter and sauté the onions until softened.
   • Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
   • Gradually add chicken broth and milk, whisking constantly until the sauce thickens.
   • Season with garlic powder, thyme, salt, and pepper.
   • Stir in the cooked chicken, mixed vegetables, and diced potatoes. Remove from heat and let it cool slightly.

3. Assemble the pot pie:

   • Pour the filling evenly onto the prepared sheet pan.
   • Roll out the puff pastry or pie dough to fit over the filling. Place it on top, tucking in or crimping the edges.
   • Brush the top with the egg wash (egg beaten with milk) for a golden finish.
   • Cut a few small slits in the crust to allow steam to escape.

4. Bake:

   • Place the sheet pan in the oven and bake for 25-30 minutes, or until the crust is golden brown and crispy.
   • Let it cool for a few minutes before slicing and serving.

Tips:

• Use pre-cooked chicken for a quicker prep time.
• Add a sprinkle of shredded cheese under the crust for extra flavor.
• If you prefer a flakier crust, use two layers of puff pastry (one on the bottom and one on top).

Enjoy your sheet pan chicken pot pie—it's perfect for a cozy family dinner!

Cheesy Mashed Potato Muffins

 

Ingredients:

• 2 cups mashed potatoes (leftovers work great)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 2 eggs
• 1/4 cup milk
• 1/4 cup sour cream (optional, for extra creaminess)
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (for texture)
• 2 green onions, finely chopped (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Butter or cooking spray (for greasing the muffin tin)

Instructions:

1. Preheat the oven: Set to 375°F (190°C). Grease a muffin tin with butter or cooking spray.
2. Mix the ingredients: In a large bowl, combine mashed potatoes, cheddar cheese, eggs, milk, sour cream, Parmesan cheese, breadcrumbs, green onions, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Fill the muffin tin: Spoon the mixture evenly into the muffin cups, filling them almost to the top.
4. Add extra cheese (optional): Sprinkle a little extra shredded cheese on top for a crispy, cheesy crust.
5. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.
6. Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm with sour cream or your favorite dipping sauce.

Tips:

• Add cooked bacon bits or diced ham for extra flavor.
• Try using different cheeses like mozzarella or pepper jack.
• For a crispier texture, sprinkle some extra breadcrumbs on top before baking.

Enjoy your cheesy mashed potato muffins as a tasty snack, appetizer, or side dish!