Pecan Pie Balls

 

INGREDIENTS

2 1/2 c pecans, toasted and chopped1 c graham crackers, crushed (vanilla wafers, Oreos can be subbed if you do not like graham crackers)

1 c brown sugar, firmly packed

1/2 tsp salt (if you can not handle the sodium, don’t use it!)

2 Tbsp maple syrup

1/4 c bourbon, brandy or spiced rum. non alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount.

1 tsp vanilla

7 oz dark chocolate bark. If you prefer white chocolate…go for it!

1 tsp coarse sea salt (optional)

DIRECTIONS

1. Combine first four ingredients in large bowl.

2. Add maple syrup, bourbon, and vanilla.

3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version… add water to equal liquid amount. You can also try non-alcohol rum flavoring.

4. Form balls by scooping a tablespoon size amount of mixture.

5. Roll in hands to form balls.

6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.

7. Melt chocolate bark in a double boiler or microwave per directions on package.

8. Dip frozen balls into chocolate.

9. Then place on the parchment paper lined cookie sheet.

10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.

11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

 

INGREDIENTS:

For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt

2 teaspoons sugar

2¼ teaspoons instant yeast

1¼ cups water, room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

2 tablespoons unsalted butter

¼ cup grated onion

¼ teaspoon dried oregano

½ teaspoon salt

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:

1 pound mozzarella cheese, shredded (about 4 cups)

(Pepperoni)

¼ cup grated Parmesan cheese

Directions :

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

Breakfast Egg Muffins To Go

Ingredients

• 1/2 lb ground italian pork or or turkey sausage
• 4 oz chopped frozen broccoli florets
• 1/2 c shredded cheddar cheese
• 12 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions 
1 preheat oven to 350 degrees. Heat skillet over medium heat. Add sausage and cook until no longer pink.
2 In microwave safe bowl, microwave broccoli until thawed about approximately 4 minutes and drain.
3 Place muffin cups in muffin tin. In large bowl combine sausage, broccoli and cheese. Spoon mixture into cups about 2/3 of the way, leaving room to add egg mixture.
4 In another bowl preferably with a pour spout, beat together the 12 eggs, add salt and pepper. Pour egg mixture into each muffin cup being careful to leave a little room (about 1/4 inch at the top). Bake 25 minutes or until eggs have risen and are firm.
5 Variations: use instead of sausage, use chopped bacon, Canadian bacon, ham, chorizo. Try other veggies like diced red or green peppers, zuchinni, mushrooms ....

Reese’s Peanut Butter Cup Cookies

 

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

Instructions:

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

One-Pot Chicken Parmesan Pasta: A Comforting and Simple Weeknight Dinner

 

Ingredients:

2 tbsp olive oil

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups marinara sauce

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

12 oz uncooked penne pasta

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish (optional)

Directions:

Heat olive oil in a large, deep skillet or pot over medium heat.

Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.

Add the garlic and cook for 1 minute until fragrant.

Pour in the chicken broth, marinara sauce, Italian seasoning, and red pepper flakes (if using). Stir well to combine.

Add the uncooked pasta to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 12-15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed most of the liquid.

Return the cooked chicken to the pot, and stir to combine.

Sprinkle the mozzarella and Parmesan cheeses over the pasta, then cover and cook for another 2-3 minutes until the cheese is melted and bubbly.

Garnish with fresh basil or parsley, if desired, and serve immediately.

Cheeseburger Pie

 

Ingredients :

1 can of Crescent Rolls.

1 lb ground beef.

1 small chopped onion.

4 tbsp. of Ketchup.

1 tsp. of Worchester sauce.

Sliced cheese.

Directions :

Preheat the oven to 350 degrees.

Start with browning the ground beef and draining it from the grease then add onions and cook until tender.

Add in ketchup and Worchester sauce.

On a cookie sheet sprayed with cooking spray, put the crescent rolls in a star shape with timps pointing out using the last piece for the center.

Spread the meat mixture from center out going about 1/2 to the points of the rolls. Add 1/2 piece of sliced cheese to every unit.

Roll tip of roll towards the center.

Bake for 15 to 20 minutes.

Crispy Zucchini Recipe

 

Ingredients

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 large eggs

1/4 cup all-purpose flour

Cooking spray

Directions

Prepare the Zucchini:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.

Wash and dry the zucchinis. Cut them into 1/4-inch thick rounds or sticks, depending on your preference.

Set Up the Breading Station:

In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.

In another shallow bowl, beat the eggs.

Place the flour in a third shallow bowl.

Bread the Zucchini:

Dredge each zucchini piece in the flour, shaking off any excess.

Dip the floured zucchini into the beaten eggs, allowing any excess to drip off.

Coat the zucchini in the breadcrumb mixture, pressing lightly to adhere.

Bake the Zucchini:

Place the breaded zucchini pieces on the prepared baking sheet in a single layer.

Lightly spray the tops with cooking spray to help them crisp up.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the zucchini is golden brown and crispy.

Serve:

Remove the zucchini from the oven and let cool slightly before serving.

Serve with your favorite dipping sauce, such as marinara, ranch, or a spicy aioli.