Soft No Knead Dinner Rolls (recipetineats)


1 t dry yeast
1/4 c caster sugar (superfine sugar), or sub with normal white sugar (divided)
1/2 c warm water
4 c flour
1 1/2 t salt
1 c milk, lukewarm, whole or low fat
3 1/2 T unsalted butter, melted and cooled
2 eggs, at room temp, beaten with a fork


1 T butter, melted

Place the yeast and 2 t sugar in a medium bowl then pour in water. Leave for 5 min until it froths. Place flour, remaining sugar and salt in a bowl. Mix to combine. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth. Mix until combined with wooden spoon, it will be like a thick muffin batter. Not pourable, but thick and sticky. Rise #1: Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (77 F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume. Dough surface should be bubbly. Line a 9 x 13″ tray with parchment paper with overhang. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how you get a nice smooth surface on the roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough). Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4. Rise # 2: Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray. Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 390 F (standard) or 350 F (convection). Bake for 15 – 18 min or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe. Remove rolls from oven. Brush with melted butter. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

My Granny’s Chocolate Cobbler (tastykitchen)

1 c flour
2 t baking powder
1/4 t salt
7 T cocoa powder, divided
1 1/4 c white sugar, divided
1/2 c milk
1/3 c melted butter
1 1/2 t vanilla
1/2 c light brown sugar, packed
1 1/2 c hot tap water

Preheat oven to 350 F. First stir together the flour, baking powder, salt, 3 T cocoa, and 3/4 c white sugar. Reserve the remaining cocoa and sugar. Stir in the milk, melted butter and vanilla to the flour mix. Mix until smooth. Pour the mix into an ungreased 8″ baking dish. In a separate small bowl, mix remaining 1/2 c white sugar,  brown sugar and remaining 4 T cocoa. Sprinkle this mix evenly over the batter. Pour hot tap water over all. DO NOT STIR! Bake for about 40 min or until the center is set. Let stand for a few min if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Easy No Knead Cheddar Rolls (momontimeout)

2 1/4 c flour
1 T sugar
1 t salt
2 t active dry yeast
1 c milk
1 T butter
1 1/4 c shredded sharp cheddar cheese
1 egg white, lightly beaten

Combine 1 c flour, sugar, salt and yeast in a large mixing bowl. Heat milk and butter to 120 F in a small saucepan over low heat. Add milk and butter to dry ingredients and beat until smooth. Stir in cheese and add remain flour 1/4 c at a time until a soft dough forms. Cover and let rise until doubled. Punch dough down and shape into 12 – 15 balls. Place on a parchment lined baking sheet, cover and let rise until doubled in size again. Preheat oven to 350 F. Brush rolls with egg white. Bake for 20 – 25 min or until golden brown. Serve and enjoy! Makes 12 – 15 rolls.

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Rosebud’s Butter Topped White Bread (thecurvycarrot)

4 1/2 t dry active yeast (or 2 packets)
3/4 c & 2 2/3 c warm water, divided
1/4 c sugar
1 T salt
3 T unsalted butter, room temp and cut into pieces
2 2/3 c additional warm water
9 – 10 c flour
4 T (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 c warm water, about 5 min. Add sugar, salt, butter and additional 2  2/3 c warm water and mix gently to combine. Slowly add 5 c flour, mixing on low speed until smooth. With the mixer on its lowest speed  slowly add the remaining flour until the dough is smooth. Switch to your dough hook attachment and knead the dough for 10 min. Alternatively, you can knead all of the dough by hand. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as 2 loaf pans. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. After an hour, punch down the dough and divide it into 2 portions. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12 x 12″ squares, making sure that the thickness of the dough is uniform throughout. Slowly and tightly roll up each square, sealing the edges firmly. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour. Place one rack on the lowest position in the oven and preheat the oven to 425 F. Bake the loaves for 15 min then cover each loaf with aluminum foil to prevent the tops from browning too much. Once covered with foil, bake for an additional 15 min. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter. Makes 2 loaves (feel free to halve this recipe for just one loaf).

S’mores Layer Cake (browneyedbaker)

Fudge Sauce

2 oz dark chocolate, finely chopped
1/4 c Dutch-process cocoa powder
1/4 t kosher salt
1/2 c glucose (can sub 1/4 c light corn syrup)
1/4 c sugar
1/2 c heavy cream

Combine the chocolate, cocoa powder and salt in a medium bowl. Combine glucose, sugar and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. As soon as it boils, pour it into the bowl with the chocolate, cocoa powder and salt. Allow to sit for 1 full min. Begin to whisk the mix very slowly. Continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 – 4 min, depending on your speed and strength. You can use the sauce at this point or store it in an airtight container in the refrigerator for up to 2 weeks; do not freeze.

Chocolate Cake

1 1/4 c cake flour
1/2 c Dutch-process cocoa powder
1 1/2 t baking powder
1 1/2 t kosher salt
1/2 c buttermilk
1/4 c grapeseed oil (can sub canola oil)
1 t vanilla
1/2 c unsalted butter, at room temp
1 1/2 c sugar
3 eggs
3 T Fudge Sauce

Preheat oven to 350 F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper or with Silpat. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a measuring cup, combine the buttermilk, grapeseed oil and vanilla. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 – 3 min. Scrape down the sides of the bowl, add the eggs and mix on medium-high for 2 – 3 min. Scrape down the sides of the bowl once more. On low speed, gradually pour in the buttermilk mix. Increase the mixer speed to medium-high and beat for 3 – 5 min until the mix is nearly white, twice the size of your original fluffy butter-and-sugar mix and completely homogenous. There should be no streaks of fat or liquid (don’t rush this step!). Stop the mixer and scrape down the sides of the bowl. Add the fudge sauce and mix on low speed until fully incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mix and mix just until the batter comes together, about 45 – 60 seconds. Scrape down the sides of the bowl, and mix on low speed for another 45 seconds to ensure that any little lumps of cocoa powder and cake flour are incorporated. Spread the cake batter in an even layer in the prepared pan. Bake the cake for 30 – 35 min; when you gently poke the edge of the cake with your finger, the cake should bounce back slightly, and the center should no longer be jiggly. Place the pan on a wire rack to cool completely. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days. Put a piece of parchment or Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake.

Layer 1, The Bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer. Using a pastry brush, brush half of the soak over the top of the cake. Using the back of a spoon, spread one-fifth of the toasted marshmallow frosting in an even layer over the cake. Dollop a few heaping tablespoons of the fudge sauce over the frosting and spread in an even layer. Sprinkle one-third of the graham crust crumbs evenly over the top of the fudge sauce. Use the back of your hand to press them gently into the sauce. Use the back of a spoon to spread a second fifth of the frosting as evenly as possible over the crumbs.

Layer 2, The Middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4″ of the first strip of acetate, so that you have a clear ring of acetate 5 – 6″ tall. Set one of the cake rounds (the more imperfect of the two) on top of the frosting, brush with the remaining soak, and repeat the process for Layer 1 (a fifth of frosting, a layer of fudge sauce, a third of crumbs and another fifth of frosting).

Layer 3, The Top: Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting, then another layer of fudge sauce. Garnish the frosting with the remaining graham crust crumbs. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. (The cake will keep in the freezer for up to 2 weeks.) At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the refrigerator for a minimum of 3 hours before slicing and serving. (You can store the cake, wrapped well in plastic wrap, in the refrigerator for up to 5 days.) Note: The glucose is used to give body and smoothness to the fudge sauce. You can purchase glucose on Amazon, but can substitute corn syrup in the fudge sauce (see recipe above for amount), although the taste and texture will be altered as corn syrup is sweeter and thinner. The actual cake is easier to handle after it’s been chilled in the refrigerator. You’ll use some of the fudge sauce in the cake recipe, and more for layering the cake, but you may have some leftover. Save it for your ice cream!

Graham Crust Crumbs

1 1/2 c graham cracker crumbs
1/4 c milk powder
2 T sugar
3/4 t kosher salt
1/4 c unsalted butter, melted
1/4 c heavy cream

In a medium bowl stir together the graham crumbs, milk powder, sugar and salt. In a small bowl whisk together the butter and heavy cream, then pour over the dry ingredients. Using a fork toss the mix to ensure that it is evenly moistened and forming small clusters. Store in an airtight container for 1 week at room temp or up to 1 month in the refrigerator or freezer.

Toasted Marshmallow Frosting

16 large marshmallows
1 c unsalted butter, at room temp
1 c powdered sugar
1/2 t vanilla
1/3 c marshmallow fluff

Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don’t burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown. Beat butter and powdered sugar on low speed until blended together, about 1 min. Add vanilla and increase the speed to medium-high; beat for 3 min. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 min, scraping the sides of the bowl as necessary.

Cake Soak

1/4 c milk
1 t vanilla

In a small bowl, whisk together the milk and vanilla for the cake soak.

Chocolate Chip and English Toffee Cookie Bars (cozycountryliving)

1 c unsalted butter, softened
1 c brown sugar
2/3 c sugar
2 eggs
1 1/2 t vanilla
2 2/3 c flour
2 t baking soda
1/2 t salt
1 1/2 c semi sweet chocolate chips
1 8 oz pkg Heath English Toffee Bits

Preheat your oven to 375 F. In your Kitchen Aid Mixer, cream the butter and the sugars until fluffy. Add the eggs and vanilla and mix together well. Add the flour, soda and salt and mix just until combined. Mix in the toffee bits and chocolate chips. Press the batter with a spoon evenly into a 9 x 13 glass baking dish. Bake for 30 – 35 min or until the top is golden brown. Take out of the oven and let it cool for 20 min  if serving warm or completely if serving room temp before cutting into pieces and serving. If serving warm the middle will be gooey because of the melted toffee and melted chocolate. Serves 18 – 24 depending on what size you cut them into. If freezing, let cool and store in a wax paper lined, air tight container.

Crunchy Garlic Shrimp (cookingpanda)

1 1/2 lb raw shrimp, peeled and deveined
3 T white wine (substitute chicken or vegetable stock if preferred)
6 cloves garlic, minced
4 T fresh parsley, chopped, divided
salt and pepper, to taste
1/2 c bread crumbs
4 T butter, melted

Preheat oven to 425 F. In a large bowl add shrimp, white wine, garlic, 2 T chopped parsley, salt and pepper. Mix to combine. Pour into an oven safe dish. In a small bowl combine bread crumbs, remaining chopped parsley and melted butter. Stir. Pour bread crumb mix over shrimp, spreading out evenly. Bake for 7 min. After 7 minutes, heat oven to broil, and broil for 2 min or until the bread crumbs on top are golden. Remove from oven and allow to cool for 5 min. Serve with a few lemon wedges. Makes 2 – 3 servings.

Ice Cream Bar Trifle (keyingredient)

3 10.8 oz pkgs frozen double-chocolate cake slices, cut into 1″ pieces
2 (6 bars) pkgs original Klondike bars, cut into 6 small squares
8 oz dark chocolate-covered pretzels
12 oz caramel sauce
16 oz whipped topping

Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don’t over-crush, otherwise your pretzels will become dust!) Reserve 2 oz to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order 2 more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temp for 3 – 4 min (so the cake can thaw slightly.)

Yummy Devil’s Food Toffee Trifle (betweennapsontheporch)

1 Duncan Hines Devil’s Food Cake Mix, prepared
1 c Kahlua (coffee-flavored, rum-based liqueur)
1 – 2 bags of small Heath candy bars (or 8 large Heath bars)
2 large tubs whipped topping

Bake Devil’s Food cake in a 9 x 13″ pan the day before you plan to serve the trifle. After cake has cooled, cut it into squares about 1 1/2 – 2″ square. Leaving cake (sliced up) in the pan, pour Kahlua all over the top of the cake, getting the liqueur down in-between the slices. Cover with plastic wrap and put in refrigerator overnight. Next day, 2 – 4 hours before serving time, assemble trifle in a large bowl or trifle dish as follows:

Layer of cake (one third of cake)
Layer of whipped topping
Layer of Heath bar (layer it on pretty heavily)

Repeat above layers twice more but only put a light sprinkling of Heath Bar on the top when completing the last layer. Mound up the last layer of whipped topping, it just looks pretty. Note: Break the toffee bars up with your fingers and use kitchen shears to break up some of the larger pieces before chopping it up in a food processor. That way you won’t have to over-chop the toffee to get it crunched up into small, bite-size chunks. The toffee softens up inside the trifle and it’s nice to come across it while eating the trifle.

New York Crumb Cake


1 1/2 c flour
1/2 c sugar
2 1/2 t baking powder
1/2 t salt
1 large egg
1/2 c milk
2 T vegetable oil
2 t vanilla

Preheat oven to 325° F. Butter and flour a 9 x 13″ baking pan or line with parchment and lightly grease with non-stick baking spray. In a medium bowl sift the flour, sugar, baking powder and salt together. In a separate large mixing bowl whisk the egg, milk, oil and vanilla together until well combined. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon. Scrape the batter into the greased pan and spread evenly from corner to corner – it will be a very thin layer. Use your hand to sprinkle the topping evenly over the top of the batter breaking the mix apart into big crumbs. Bake 10 min and rotate the pan. Bake 10 – 12 min longer or until a toothpick comes out clean from center. Cool in pan on a wire rack. Dust the top generously with confectioners’ sugar and use a serrated knife to cut into squares or rectangles. Store tightly covered in a cool, dry place up to 4 days.


2 1/2 c flour
1 c packed brown sugar
1 1/2 t cinnamon
1 c unsalted butter, melted and cooled to room temp
confectioners’ sugar, for dusting

In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.

Woolworth’s Famous Icebox Cheesecake (keyingredient)

1 12 oz can Carnation evaporated milk, well chilled
1 2/3 c graham cracker crumbs
1/2 c confectioners sugar
6 T butter, melted
1 3 oz box lemon Jell-O
1 c boiling water
1 8 oz pkg cream cheese
1 c sugar
4 T fresh lemon juice OR 2 t vanilla

Shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1 – 2 min. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners sugar and melted butter. Reserve 1/3 c mix for the topping. Press the remainder firmly into the bottom of an 11.5 x 7.5″ (or similar) dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer beat together the cream cheese, sugar and lemon juice (or vanilla) until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mix for now. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 – 4 min. (It should have the consistency of beaten egg whites.) Beat in the cream cheese/Jell-O mix. Pour mix over the chilled crust. Sprinkle top with the remaining crumb mix. Refrigerate for several hours before cutting into squares. Note: You can use a larger pan, like 9 x 12 and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.

Fast and Easy Bolillos (mexicanplease)

3 3/4 c flour
2 T yeast
1 1/4 c warm water
1/4 c canola oil
3 T sugar
1 egg
1 1/2 t  salt

Add yeast to warm water. Add  sugar and oil. Let sit for 5 – 10 min. Add flour, salt and egg. Mix as much as you can with a spoon and then plop onto a work surface. Knead with your hands until you have a smooth ball of dough. Add additional flour if it’s sticking to your hands. Divide into 8 equal parts. Roll into balls. Flatten into oval shaped disks.  Pull 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough.  Give a quick roll while putting pressure on the ends to get the traditional bolillo shape. Cover and let rise for 10 – 30 min. You can optionally add a lengthwise 1/4″ deep slit on the bolillos just before baking. Bake for 8 – 12 min at 425 F. Let cool on counter and serve immediately. Makes 6 – 8 rolls. Note: Adding 2 c water to an oven safe pan and putting this in the oven as the bolillos bake should make the crust crispier. You can use a greased baking sheet or parchment paper with a sprinking of flour on it.

Super Easy Brazilian Cheese Puffs (Gluten Free) (rebootedmom)

1/3 c extra virgin olive oil
2/3 c milk
1 1/2 c tapioca flour
1 egg, room temp
1 t salt to taste
1/2 c grated cheese (like parmesan)

Preheat oven to 400 F. Grease your mini muffin pan thoroughly with butter and set aside. In your blender or Kitchen Aid combine milk, egg, oil, cheese and salt until combined. Once combined, add the tapioca flour 1/2 c at a time until all of the tapioca flour has been added. Mix well on high, scraping down the sides of the blender so that everything is easily blended. Pour the batter into your greased mini muffin tin, leaving just 1/8″space at the top. Pop in the oven for 15 – 18 min or until light golden brown. Yields 12. Note: Batter can be made ahead of time and kept in the fridge for up to 1 week.

Kung Pao Noodles (lecremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package’s instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately. Serves 4 – 6.

Baby Potatoes with Creamy Garlic Sauce (coorec)

10 baby potatoes
2 T butter
2 cloves garlic, minced (you can use less if you don’t like garlic)
3/4 c cream
2 T fresh parsley, chopped (or 1 T dried parsley)
salt and pepper to taste

Wash and cut potatoes in bite sized pieces. Boil over low heat until just done. In a saucepan melt butter and add garlic and over low heat for 2 or 3 min. Add cream and reduce til thick enough to coat the potatoes. About 10 min. Drain potatoes and add to cream sauce. Add parsley, salt and pepper. Serves 6.

Pollo Tropical Copycat Cilantro Garlic Sauce

12 oz sour cream (can sub Greek yogurt)
2 cloves garlic minced
1 bunch cilantro stems removed, rinsed and chopped
3 T olive oil
1 lime squeezed
salt to taste

Add all ingredients except salt to food processor and mix until smooth. Add salt, be careful not to add too much salt in the beginning. Add a pinch and taste it. If you think it needs more, add more. Makes 1 cup.

Sweet and Spicy Beer Can Chicken (jamieoliver)


1 x 1.8 kg whole free-range chicken
olive oil
1 can beer
2 T barbecue sauce
1 fresh red chilli, deseeded
1 bunch of spring onions, trimmed
1/2 bunch fresh coriander


1 heaped T smoked paprika
1 heaped t cayenne pepper
1 heaped T fennel seeds
1 heaped T coriander seeds
1 t cumin seeds
1 – 2 dried red chillies
1 heaped t sea salt
1 heaped T freshly ground black pepper
1 heaped T soft dark brown sugar

Preheat the oven to 400º F. Remove the chicken from the fridge and leave aside to come up to room temp. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies. Crack open the beer and pour out around 2/3 of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 min, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear. Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 min or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Chocolate Pudding Fudge Cake (melaniemakes)

1 15.25 oz box chocolate cake mix
1 c whole milk plain yogurt
1 c unsweetened applesauce
4 eggs
1/2 c milk
1 3.9 oz box instant chocolate pudding mix
1 t vanilla

Preheat oven to 350 F. In the bowl of an electric mixer, add all ingredients. Mix until just combined. Divide batter evenly between 2 greased 9″ cake pans. Bake for 25 – 30 min or until a toothpick inserted into the center removes cleanly. Let cool for 10 min before removing from pans to a cooling rack to cool completely.

Soft and Chewy French Bread (eatcakefordinner)

1 1/2 T instant yeast
1/2 c warm water
1 1/2 T sugar
2 c water
1 1/2 T oil
2 1/4 t salt
6 c flour

Combine yeast, 1/2 c warm water and sugar; let it proof for 10 min. Then, add 2 c water, oil, salt and 3 c flour. Mix until flour is incorporated, then gradually add remaining 3 c flour. Using the dough hook on a stand mixer, knead about 5 min, then turn out onto generously floured surface. Every 10 min, for the next hour, knead 2 or 3 times. This is what gives the crust that french bread chewiness. It is not crucial that kneading takes place at exact 10 min intervals, just make sure to come back at least 4 times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn’t dry out). Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves. Spread each portion out into a rough rectangle and roll up, jelly-roll style. Take the 2 ends of each loaf and tuck under slightly. Place on a lightly greased cookie sheet. Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1″ deep. Brush loaves with a beaten egg, making sure to get every single spot. Whatever doesn’t get covered with egg wash won’t brown. Raise until doubled or 30 min. Bake at 425 F for 10 min, then at 375 F for 18 – 20 min, rotating pan halfway through. Note: Some bread recipes tell you to keep adding flour until the sides of your bowl come clean – DON’T do that for this recipe. This bread is incredibly tender, which means the dough is going to be softer and stickier. Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl. You can tell you’ve added enough flour and you’ve kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand. It will still be a little sticky to the touch, but not so sticky you can’t roll it into a ball.