LEMON-BUTTERMILK POUND CAKE RECIPE

 

Ingredients :

1 cup shortening

1/2 cup butter, softened

2-1/2 cups sugar

4 eggs

1 teaspoon lemon extract

1 teaspoon vanilla extract

3-1/2 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

LEMON SAUCE:

1 cup sugar

1/2 cup water

1/2 cup lemon juice

3 tablespoons grated lemon peeL

Sloppy Joe Mini Pizzas

 Ingredients

1 pkg (20 oz each) lean ground turkey

1/3 cup finely chopped carrot

1 can (15 oz each) Manwich Original Sloppy Joe Sauce

1 can (16 oz each) refrigerated jumbo buttermilk biscuits (8 count)

1/2 cup Hunt’s Tomato Sauce-No Salt Added

1-1/2 cups shredded part-skim mozzarella cheese, divided

Directions

Preheat oven to 400°F. Spray large skillet and 2 large baking sheets with cooking spray. Heat skillet over medium-high heat. Add turkey and carrot; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally. Stir in Sloppy Joe sauce.

Place 4 biscuits on each baking sheet; press each biscuit into a 5-inch round. Spread 1 tablespoon tomato sauce over each biscuit round. Top each with 2 tablespoons cheese and 1/3 cup meat mixture. Sprinkle tops evenly with remaining cheese.

Bake 10 to 12 minutes or until biscuits are browned and cheese melts.

How to Make Fried Rice at Home

Ingredients

2 Tablespoons Oil, divided

1 Cup Onion, chopped

½ Pound Boneless skinless chicken (Optional), cut into bite sized pieces (or boneless pork chop)

½ Tablespoon Butter

Kosher Salt, to taste

Ground Black Pepper, to taste

½ teaspoon Sesame oil

2 beaten Eggs

2 Cups Cold, cooked rice, grains separated/fluffed with a fork (day-old rice is great)

2 cloves Garlic, minced

1 Cup Frozen peas and carrots (thawed)

2 Tablespoons Soy Sauce, or to taste (reduced sodium is OK)

4 Green Onions (Optional), chopped

Directions

In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté them until they turn a nice brown color, about 8 – 10 minutes. Add the chicken (or pork) and season with salt and pepper to taste. Cook for 3 – 5 minutes until the meat is mostly cooked through. Remove the onions and meat from the pan and set them aside.

Season the beaten eggs with salt. Add ½ tablespoon of butter and oil to the pan and pour in beaten eggs. Cook the eggs, stirring occasionally, until they’re just cooked. If needed, break the eggs up into smaller pieces with a spatula. Remove the cooked eggs from the pan and set them aside.

Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the pan is hot, add the cooked rice, cooked onions and meat, and garlic. Cook, stirring occasionally, until everything is heated through, about 5 minutes.

Add the thawed peas and carrots and the soy sauce to rice mixture and sauté for 1 minute, mixing to combine.

Garnish with chopped green onions, if desired. Serve warm.

Homemade Pierogi Recipe

 

INGREDIENTS

2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 large egg

1/2 cup sour cream

1/4 cup butter, room temperature

1 cup warm mashed potato

1 cup sharp cheddar cheese, shredded

1/4 cup butter

2 large shallots, diced; OR one medium onion, thinly sliced

Sauté the shallots in the butter until they begin to brown.

PREPARATION

To make the dough: Mix together the flour and salt.

Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes(up to 48 hours).

To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch.

To fill the pierogi: Separate half the dough and roll it out until it is 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water

To finish the pierogi: Fill a large pot with water and set to boil.

Once water is boiling, add in 10 pierogi at a time. Boil until the pierogi float to the surface (about 8 minutes).

After all of your pierogi are boiled, drain the water and set pierogi aside.

Peel and dice your remaining shallots.

Melt your butter in a large skillet on medium heat.

Add the drained pierogi and cook for about 7 minutes on each side until their outsides are golden and crisp.

Serve hot and top with sour cream, applesauce, chopped chives, or other condiments

Drunk Pecan Pie Bread Pudding

 

Ingredients

6 large eggs beaten

1 c light Karo syrup

1 c heavy cream

1/2 c butter, melted

2 tsp vanilla extract

1 c sugar

1/4 c dark rum or bourbon

8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted

1 c chopped or halved pecans divided

RUM SAUCE

1 stick butter

1 c sugar

1/4 c dark rum or bourbon

1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place

How to Make

I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat

In a large mixing bowl add eggs and slightly beat.

Add everything but the bread and pecans. Mix well until it is combined really good.

Fold in bread and half the pecans.

Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want

Pour everything into your prepared baking dish.

Top with remaining pecans.

Pop in the oven and bake for 60 minutes.

Ham & Cheese Egg Cups

 

INGREDIENTS

Cooking spray, for frying pan

12 slices of ham

100 g grated cheddar cheese

12 large eggs

Salt

Freshly ground black pepper

Chopped fresh parsley for garnish

MANAGEMENT

Preheat the oven to 200ºC and grease a 12-cup muffin tin with cooking spray. Line each pan with a slice of ham and sprinkle with cheddar cheese. Crack an egg in each slice of ham and season with salt and pepper.

Bake until eggs are cooked through, 12 to 15 minutes (depending on how well the yolks run).

Carb bacon cheddar mini cheese balls

 Ingredients

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup green onions, finely chopped

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1/2 cup almond flour (optional, for rolling)

Mix Ingredients: In a bowl, combine the softened cream cheese, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Form Balls: Use your hands to shape the mixture into small balls, about 1 inch in diameter.

Coat (Optional): If desired, roll the cheese balls in almond flour for added texture.

Chill: Place the cheese balls on a plate and refrigerate for at least 30 minutes to firm up.

Serve: Enjoy as a snack or appetizer!

Feel free to customize with herbs or spices to suit your taste!