Mini Philly Cheesesteak Meatloaves (iowagirleats)

1 1/2 T extra virgin olive oil
1 1/2 T butter
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
salt and pepper
1 lb lean ground beef
1 egg, whisked
1 T gluten-free Worcestershire sauce (I use Lea & Perrins)
1/2 cup crushed Rice Chex or panko bread crumbs (recipe will not be GF if using panko)
3 oz provolone cheese, cut into 1/4” cubes

Heat extra virgin olive oil and butter in a large skillet over medium-high heat then add the onions, season with salt and saute until onions begin to turn golden brown, 3 – 4 min. Add the peppers, season with salt and pepper, then continue sautéing until vegetables are crisp tender, 3 – 4 min, turning heat down if vegetables begin to burn. Add garlic then saute for 30 more seconds. Transfer vegetables to a plate then let cool slightly. Preheat oven to 425 F then line a baking sheet with foil and spray with nonstick spray. In a large bowl combine ground beef, egg, Worcestershire sauce, Rice Chex or panko bread crumbs, cheese cubes, onions and peppers and lots of salt and pepper then mix until combined. Divide into 4 equal sized portions then form into loaves and place on prepared baking sheet. Bake for 20 – 22 min or until no longer pink in the center then serve. Serves 4.

Homemade Chocolate Pie Crust (simplyscratch)

1 1/8 c flour
2 T unsweetened cocoa powder
2 T sugar
1/2 t Kosher salt
1 stick ice-cold unsalted butter, cut into pieces
2 – 3 T cold water

Combine the flour, cocoa, salt and butter into a food processor and pulse until it’s crumbly. Next add water 1 T at a time, pulsing after each addition until it forms in to large clumps and resembles coarse wet sand. Form into a round disc and wrap into plastic wrap or place into a quart size re-sealable bag. Refrigerate for 30 min to let it rest. Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9″ pie plate or a round tart pan. If making a pie, trim the edges and leave a 1″ overhang. Fold the overhang underneath to form a rim and crimp with fingertips. Yield: 1 single pie crust. For an Optional Mexican Hot Chocolate Pie Crust: Add in 1/4 t vanilla, cinnamon and a pinch of cayenne.

Salted Caramel and Chocolate Pecan Pie Bars (averiecooks)

Crust

1/2 c unsalted butter, very soft
1 c flour
1/4 c confectioners’ sugar
1 T cornstarch
pinch salt to taste (opt)
2 c roasted salted pecans, halves or pieces okay (can use Trader Joe’s roasted salted halves)
1 c semi sweet chocolate chips

Preheat oven to 350 F. Line an 8 x 8″ baking pan with aluminum foil, spray with cooking spray (for easier cleanup); set aside. In a large bowl, combine all ingredients except pecans and chocolate chips, and using 2 forks or your hands, cut butter into dry ingredients until evenly distributed and pea sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is. Turn mix out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer. Evenly sprinkle the pecans and chocolate chips over top; set pan aside. Slowly and evenly pour the caramel sauce over the chocolate chips and pecans. Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 – 32 min or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. Allow bars to cool in pan on a wire rack for at least 3 hours or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving. Bars will keep airtight at room temp for up to 1 week, or in the freezer for up to 6 months.

Filling

1/2 c unsalted butter
1 c light brown sugar, packed
1/3 c whipping cream or heavy cream
1 T vanilla
1/2 t salt or to taste

In a large, microwave safe bowl, combine butter, brown sugar, whipping cream and heat on high power for 1 min to melt. Remove bowl from micro, and whisk until mix is smooth; it’s okay if butter hasn’t completely melted. Return bowl to microwave and heat for 1 min on high power. Remove bowl from micro and whisk until mix is smooth. Whisk in the vanilla and salt.

Korean BBQ Sauce (littlespicejar)

3/4 c low sodium soy sauce
1/4 c water
1 c light brown sugar
1/4 c mirin
2 T sesame oil
1 T rice wine vinegar
1/4 t black pepper
1/2 t red pepper flakes
2 t sriracha sauce
1 t grated ginger
1 1/2 T grated garlic
1 scallion, finely chopped
3 T cornstarch & 3 T water (slurry)

In a saucepan combine the soy sauce, water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic and scallion. Heat the sauce on high and bring to a boil, about 5 – 7 min. In a small bowl, combine the 3 cornstarch and water to make a slurry, stir until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6 – 8 min. Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to 2 weeks. Makes about 2 cups.

Ways to Use This Sauce:

brush onto salmon filets a few min before they’re done baking
toss with chicken and vegetables
use it to coat chicken wings
in the crock pot with a 1 1/2 lbs chicken & 2 c of this sauce
brush onto grilled chicken
brush on to grilled shrimp skewers
dipping sauce for chicken nuggets
dipping sauce for shrimp poppers or coconut shrimp
on a Korean bbq chicken pizza

Vegan Coconut Butter Gingersnaps (thevegan8)

 

1 1/2 c spelt flour (can sub 1 3/4 c & 2 T finely ground oat flour for gluten free version)
1/2 t baking soda
2 t ground cinnamon
1 1/2 t ground allspice
1 1/2 T ground ginger
1/2 t fine sea salt
1/2 c & 2 T pure maple syrup, room temp
3 T molasses, not blackstrap, room temp
1/2 c & 2 T liquid melted coconut butter
white sugar (opt) (can use Wholesome Sweeteners b/c crystals are sparkly and vegan)

Preheat oven to 350 F and line 2 sheet pans with parchment paper. To a large bowl, add the flour, baking soda, cinnamon, allspice, ginger and salt. Whisk very well. Make a well at the bottom and add the syrup, molasses and the liquid coconut butter last. It’s imperative that your coconut butter is a total liquid, an oil consistency, when measuring, so the right amount is added and the cookies turn out moist. (Can heat in the microwave for about 15 seconds, give it a good stir in case the oil has separated, then measure.) Give the liquids a quick stir and then mix all the batter together for about 30 seconds until it all comes together into a sticky, thick batter. If using the oat flour version, just stir together the batter until it all comes together in a ball and pulls away from the sides of the bowl. Using a heaping 1 1/2 T, form the batter into balls with your hands and place on the pan about 3″ apart from each other. Don’t add more than 9 balls to each pan. The batter makes 18 cookies, so 9 for each pan. Take a small piece of parchment paper and place it over each ball and flatten into rounds, no more than 1/4″ thick. Sprinkle sugar on top for extra sweetness and crunch, if desired. These cookies are not overly sweet, just perfect, but add the sugar if you like yours extra sweet, or serving to guests for presentation. Bake just 8 min (1 pan at a time), until they have spread some and poofed up a little. Do not over bake or it can dry them out. They should be firm and golden on the bottoms. Each batch was perfect at 8 min. Remove and cool 10 min on the pan (they will be too delicate to eat right away), then transfer to a cooling rack to cool completely. Store in a sealed container so they stay moist. They are even better the next day, but are a tad more fragile. Yield 18 cookies.

Raspberry Cream Pie (lifeinthelofthouse)

Crust

2 c graham cracker crumbs
1/3 c sugar
6 T butter, melted

Preheat oven to 375° F. Mix together graham cracker crumbs, sugar and melted butter and press into a deep dish 9″ pie plate. (Important that it is deep dish) Bake crust for 6 min. Remove from oven, set aside.

Raspberry Topping

1 1/3 c sugar
6 T cornstarch
1/8 t salt
1 1/2 c water (2 c if using fresh berries)
4 T corn syrup
1,  12 oz bag frozen raspberries, thawed OR 1 pint fresh raspberries

Mix sugar, cornstarch and salt together in a medium saucepan. Add 1/2 c water and stir with a whisk until smooth. Add remaining water, corn syrup and raspberries. Cook over medium heat until thick. (This can take awhile so be patient.) Stir constantly. Do not let this mix boil. It takes awhile for it to thicken, but once it does it is quick to boil. Watch it closely and stir constantly. Set aside to cool.

Cream Cheese Filling

1 4 oz pkg cream cheese, softened
1/2 c powdered sugar
1 8 oz container Cool Whip or frozen whipped topping, thawed

With an electric hand mixer beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread over cooled graham cracker crust. Then spoon cooled raspberry topping over cream cheese filling. (You may not need to use it all.) Place pie in fridge to chill and set for at least 2 hours. Serve and enjoy!

An’s “Famous” Garlic Noodles

1 lb fresh Taiwanese noodles (can sub egg, Shanghai or spaghetti noodles)
2 T olive oil (can sub roasted garlic oil)
1/4 c unsalted butter
3 – 4 cloves garlic, minced finely
2 T garlic powder
1/2 T light brown sugar
2 T oyster sauce
2 t chicken bouillon powder
1/3 c grated Parmesan cheese
3 green onions, chopped

Cook noodles according to the direction on the package. Drain the noodles. In a wok or large sauté pan, melt butter and olive oil over medium heat. Add garlic and sauté until aromatic but not browned, approx 1 – 2 min. Add remaining ingredients except noodles. Remove the wok from the heat and quickly toss the noodles into the mix. Sprinkle in cheese. Toss noodles ensuring that it is thoroughly covered. Transfer to a serving dish and garnish with green onions. Serve immediately. Serves approx 4.

No Bake Chocolate Peanut Butter Cheerios Bars (laughwithusblog)

2 c semisweet chocolate chips
3/4 c peanut butter
3 c Cheerios

Place the chocolate chips and peanut butter in a large microwave safe bowl. Microwave the chocolate and peanut butter on high by 30 second intervals stirring after each time until the chocolate is melted and creamy. Pour the Cheerios into the chocolate mix and mix until the Cheerios™ are completely coated. Spread the chocolate yumminess into a pre-buttered 9″ square pan. Refrigerate until chilled and cut into bars. Serve and enjoy!

The Ultimate Ganache Brownie (cookiebetterrecipes)

Brownies

4 oz unsweetened chocolate
1/2 c unsalted butter
2 eggs
1 1/2 c sugar
1 t vanilla
1/2 c flour
1/4 t salt
1 c chopped walnuts or pecans

Preheat oven to 350 F. In a heatproof bowl, melt chocolate and butter on low power in the microwave. Stir until blended and cool slightly. In the bowl of an electric mixer, beat eggs and sugar until well combined. Beat in chocolate mix and vanilla. Mix in flour and salt, just until blended. Stir in nuts. Spread batter in a greased and floured 8 x 8 pan. Bake until set, 20 – 25 min. Cool completely in the pan.

Ganache

7 oz semi sweet chocolate, chopped
1/2 c heavy cream

Place semi sweet chocolate in a small heatproof bowl. In a small heavy saucepan over high heat, bring the cream to a boil and pour over chocolate. Whisk until chocolate is melted and mix is smooth. Chill 15 min. Spread evenly over brownies and chill at least 1 hour before cutting into squares.

Slow Cooker Cabbage Rolls (melissaknorris)

Cabbage Rolls

10 cabbage leaves
1/2 c uncooked wild rice, quinoa, grated carrots and/or cauliflower)
1 egg, beaten
1/4 c water or broth
1/4 c minced onion
2 cloves minced garlic
1 t salt
1/2 t pepper
1 lb lean ground beef

Boil a pot of water and add head of cabbage, cook for 2 min and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
Combine rice, egg, liquid, onion, garlic, beef, salt and seasonings in large bowl. Place 1/4 c meat mix in center of leaf and roll up like a burrito. Place seam side down in slow cooker. Pour sauce over rolls. Cook on low 8 hours in slow cooker. Makes 10. Note: If you like lots of sauce, feel free to double this.

Sauce

1 15 oz can tomato sauce
2 T honey
2 T apple cider vinegar
2 t Worcestershire sauce

Mix all sauce ingredients together.

Shrimp and Pork Wontons in Spicy Sauce (lifesambrosia)

Wontons

2 cloves garlic
1/4 lb shrimp, peeled and deveined
1/4 lb ground pork
2 t soy sauce
1 t sesame oil
1 t ground ginger
1/2 t salt
20 wonton wrappers

Combine garlic, shrimp, pork, soy sauce, sesame oil, ginger and salt in a food processor. Pulse until the shrimp and pork are minced fine and the mix is mixed well. To make a wonton, spoon a heaping t mix into the center of the wonton wrapper. Dip a finger in water and run it along the outer edges of the wonton wrapper. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle. With the top of the triangle facing away from you,fold up the left and right corners. Repeat with remaining ingredients until you have about 20 wontons.  Bring a large pot of water to boil. Add in wontons. Cook until the water starts to boil again. Add in a cup of cold water. Bring to a boil again and add one more cup of cold water. Once it starts boiling again and the wontons are floating, they should be cooked through. Cut into one to test if unsure. Use a slotted spoon to transfer the wontons to a large bowl. Pour the sauce over the top. Gently stir the wontons. Serve immediately. Makes 20.

Spicy Sauce

1/4 c soy sauce
2 T chili oil
1 T & 1 t Chinese black vinegar
1 t sesame oil
1/2 t sugar
1/4 t crushed red pepper
1 garlic clove, minced
1 green onion, diced

 

Whisk together all ingredients. Let sit at room temp until ready to use.

 

Filipino Skewered Pork BBQ

4 lbs pork shoulder, sliced into thin pieces
3/4 c soy sauce
3/4 c banana ketchup
juice from 2 lemons
1 T garlic powder
1/2 t ground black pepper
1/2 c brown sugar
1/4 t salt

Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder and brown sugar in a bowl. Mix well. You can also microwave the mix for 1 min (opt). This will melt the sugar and make it easier for the other ingredients to dilute quickly. Arrange the sliced pork in a resealable bag or in a bowl. Pour in the soy sauce mix. Make sure that the mix is at room temp. Massage the pork slices and make sure that it is completely soaked in the soy sauce mix. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours. Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick). Heat up the grill. Grill each skewered pork for 5 min per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked. Transfer to a serving plate. Serve with vinegar dip.
Share and enjoy. Serves 6.

Candied Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze (thekitchenwhisperer)

1 lb Brussels sprouts, stems trimmed
10 – 12 slices thick cut smoked bacon
1/3 c light brown sugar
1 1/2 t Dijon mustard
2 – 3 T real maple syrup

Preheat oven to 400 F, rack in the middle. Line a rimmed baking sheet with foil and place an oven safe cooling rack down in. Depending on the size of your sprouts, cut your bacon in half or thirds. Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2″. Lay the sprout bacon seam side down on the cooling rack in the pan. Place in the oven and roast for 15 min. Remove the pan from the oven and gently turn over trying to keep your bacon still intact. Place the pan back in the oven and roast for another 15 min or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife. While the sprouts rest for a min, whisk together the Dijon mustard and syrup. Plate the sprouts and drizzle the maple Dijon glaze over top.

The Best Kale Cabbage Slaw (jessicainthekitchen)

2 c shredded kale
2 c shredded carrots
2 c shredded red cabbage
1/4 c apple cider vinegar
1 T raw cane sugar
sea salt and ground black pepper to season
2 T extra virgin olive oil

Mix all the ingredients for the slaw together. Use immediately, or ideally place in fridge or on counter up to an hour so all the flavours can marry together. You can store this slaw in an airtight tupper ware container in the fridge.

German Peach Cake (Peach Kuchen) (beyondkimchee)

Cake

1 1/2 c flour
3/4 c sugar
2 t baking powder
1/2 t salt
1/8 t mace or nutmeg
1/4 c cold butter, cut into small pieces
1/2 c whole milk
1 egg
1 large can (825 g) peach halves, drained and sliced into 1/2″ thick (can sub fresh)

Preheat the oven to 400˚F. Combine flour, sugar, baking powder, salt and mace in a mixing bowl and stir well with a whisk. Add the cold butter pieces and incorporate to blend well until it becomes fine crumbs. In a small mixing bowl, whisk milk and egg well. Pour the milk mix over the flour mix. Mix with a fork just until it becomes wet. Grease a 9″ spring form pan and spread the batter on the bottom of the pan. Arrange the peach slices on top. Bake in the oven for 15 min.

Custard Cream

1 c heavy cream
2 t flour
1/2 c sugar
1 egg
1 t vanilla
pinch salt

In a small mixing bowl, combine 1/4 c cream with flour and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla and salt. whisk well to mix. Take the cake out of the oven and pour the cream mix on top. Put the cake back in the oven and reduce the heat to 350˚F. Continue to bake for 35 – 40 min. When the cake top is puffed, and the edges are deep golden and starting to separate from the pan, the cake is done. Cool in the pan for 15 min, then remove it from the pan and let it cool completely.

Fry Sauce (budgetsavvydiva)

1/2 c lite mayo
3 T ketchup
pinch of salt
1 t apple cider vinegar
1/8 t pepper
sprinkle paprika

Mix all the ingredients together. Enjoy with fries or even veggies. The sauce stays good in your fridge for at least 1 month.

Skillet Scalloped Potatoes (hostthetoast)

6 medium Yukon Gold potatoes, peeled and thinly sliced
3 T unsalted butter
3 T flour
1 1/2 c milk
1 1/2 – 2 c shredded Gruyere cheese
2 cloves garlic, minced
1 sprig thyme
salt and pepper to taste

Preheat oven to 400 F. Heat a 9″ skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch of salt and pepper and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mix into a separate bowl. Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes. Pour the milk mix back over the potatoes and then cover the top layer of potatoes with the remaining cheese. Cover with foil and bake for 1 hour. Remove the foil and bake for 5 – 10 min until top is golden. Let cool for 5 – 10 min and then serve!

Quick Cinnamon Buns with Buttermilk Icing (hellogiggles)

Filling

3/4 c dark brown sugar
1/4 c sugar
1 T melted butter
2 t cinnamon
1/8 t ground cloves
1/8 t salt

Mix the sugars, cinnamon, cloves and salt. Add melted butter and stir with a fork until it is like wet sand.

Dough

2 1/2 c flour & more for kneading and the work surface
2 T sugar
1 1/4 t baking powder
1/2 t baking soda
1/2 t salt
7 T melted butter, divided
1 1/4 c buttermilk

Put the oven rack in the upper-middle section of your oven. Preheat the oven to 425 F. Take a 9″ round pan and use 1 T melted butter to grease it. Whisk the flour, sugar, baking powder, baking soda and salt. If you are using buttermilk powder, stir it in here too. In a separate bowl combine the buttermilk with 2 T melted butter. Add the liquid ingredients to dry and stir them up until the flour is absorbed. This dough is terrifically sticky. Flour a work surface generously, and turn dough onto it. If need be dust with more flour and knead just a wee bit to smooth the dough out. Then pat it into a 12 x 9″ rectangle. Brush with 2 T melted butter. Sprinkle the filling over this, leaving a 1/2″ border all around and pat it in a little. Roll up starting on the long side. You may need to use a bench scraper to get the dough rolling. Once rolled, pinch to seal, then arrange the seam down to cut into 8 slices. Turn them on their sides as you place them into the 9″ round pan. If you rolled too loosely, you may need to press and squish a bit to make them stick together. Arrange in the pan by placing the first one in the middle, then the other seven surrounding it. Brush with the remaining 2 T melted butter. Bake until they are getting golden brown. It will take around 22 min, give or take. Use a spatula to loosen the buns from the edge of the pan. Using oven mitts, place a plate over the pan, then turn them over so the buns land on the plate. Then place your cooling rack over the buns on the plate and turn again so the buns are on the rack, face up. Be careful, the pan is hot! Make sure the you put some wax paper or something under the rack of buns to catch drips then pour that lovely icing on top and spread out. Now rip those buns apart and chow down.

Icing

2 T cream cheese
2 T buttermilk
1 c powdered sugar

 

While buns cool for about 5 min, combine cream cheese and buttermilk until smooth. Sift the powdered sugar into this and mix well.

Simply THE BEST Red Enchilada Sauce EVER! (happilyunprocessed)

2 T extra virgin olive oil
2 T flour (can sub gluten free flour)
3 T chili powder
1/2 t garlic powder
1/2 t onion powder
1/2 t cumin
1/4 t salt or to taste
2 c chicken broth (can sub vegetable broth)

Heat oil in a small saucepan over med/low heat. Add flour and whisk for approx 1 min. Add all the spices and stir. Gradually and slowly add the broth, whisking to prevent any lumps. Simmer, stirring occasionally for 15 min or until enchilada sauce thickens. Use immediately or store in an airtight container in the fridge. Yield: approx 1 1/2 – 2 cups depending on how much you reduce it.
 

Baked Burritos (numstheword)

 

4 10″ flour tortillas
1 lb lean ground beef
1 pkg taco seasoning (or 2 T)
1 can black beans, rinsed and drained (can substitute refried beans)
1/2 c diced onion
2 c shredded cheddar cheese
shredded lettuce
1 large tomato (opt)
1 19 oz can of mild enchilada sauce (can sub homemade enchilada sauce)
Cilantro Lime Dressing (opt)

Preheat oven to 350 F. Cook ground beef and taco seasoning until beef is cooked through. In the bottom of a 9 x 9 pan, pour 1/4 can of enchilada sauce. In the middle of a tortilla, layer ground beef, black beans, onions, cheese and lettuce and tomato. Fold up like a burrito and lay in the pan on top of the enchilada sauce, seam side down. Repeat with each burrito. Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla. Bake for 30 min. Remove from oven, plate and top with Cilantro Lime Dressing. Devour! Yield: 4 large burritos.

Cilantro Lime Dressing

1 c mayonnaise (or Greek yogurt)
1/2 c milk
1 pkg ranch dry seasoning mix or 2 T
1/2 bunch of cilantro, stems cut off
1/4 c Salsa Verde
1 Jalapeno, seeded (toss seeds unless you want heat, then add a few) Don’t skimp on this…it really adds flavor to the dressing!
2 cloves of garlic or 2 t garlic paste
juice of 1 – 2 medium limes – about 2 T fresh lime juice.

In a blender or bullet or food processor, add all ingredients. Blend well. Serve immediately. You can refrigerate (covered) for up to 1 week.