Cheesy Potato Wedges

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Cheesy potato wedges, perfect for the big game!  Here's how to make them!
Ingredients:
  • 4-6 Potatoes 
  • 1/4 c. Olive Oil Sea Salt 
  • Pepper 
  • your favorite Seasoning Salt 
  • 1 c. Sour Cream 
  • 1/2 c. Ranch Dressing 
  • 1/4 c. Milk 1 c. shredded Cheddar 
  • 1/2 c. shredded Mozzarella 
  • 1/2 c. Real Bacon Bits 
Cut potatoes into "steak fries". Place on foiled baking sheet. Drizzle with oil. Lightly toss with tongs. Sprinkle seasonings over the potatoes. Bake 400* for 40 min til fork tender.

Coca Cola BBQ Wings

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Ingredients

CHICKEN WINGS

  • 8 chicken wings
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • Canola oil

COCA-COLA BBQ SAUCE

  • 2 tablespoons canola oil
  • 3 tablespoons diced jalapeño
  • 2 tablespoons diced garlic
  • 3 cups ketchup
  • 1/4cups chicken stock
  • 1 cup orange juice
  • 1/2 cups molasses
  • 1/4 cups Coca-Cola®
  • 1/2 cups brown sugar
  • 1 tablespoon liquid smoke
  • 1 teaspoons garlic salt
  • 1 teaspoon paprika

Directions

  • 1

    Rinse chicken and split each wing at joint into two parts, then cut off tips. Season each side with salt and pepper.

  • 2

    Fry the chicken in canola oil until golden brown. Remove from pan and place on paper towel to soak up excess oil. To serve, remove wings from mixture and place on a plate.

  • 3

    For the Coca-Cola® BBQ sauce, heat a sauté pan over medium high heat and add olive oil, jalapeños, garlic and shallots. Stir until brown and remove pan from heat.

  • 4

    Add ketchup, orange juice, Coca-Cola® and molasses. Mix well and pour in brown sugar, liquid smoke, paprika and garlic salt. Stir and let cool down.

  • 5

    Place fried wings into barbecue sauce mixture. Mix well.

Pizza Pull Apart Bread

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Here is a yummy pizza pull-apart bread recipe!
INGREDIENTS
  • ½ batch pizza dough, homemade or store-bought
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • ¼ cup sliced pepperoni
  • Additional toppings of your choice
INSTRUCTIONS
  1. On a floured surface, roll your pizza dough out into a large rectangle. Top with sauce, cheese and pepperoni. Using a pizza cutter or a very sharp knife, cut the dough into long strips, then into squares, so you end up with about 20 squares. Stack the squares onto of each other, and stack into a greased loaf pan. (For pictures of this technique, check out how I did it with this cinnamon pull-apart bread). Cover the pan with plastic wrap and allow to raise for 30 minutes.
  2. Preheat the oven to 400 degrees. Baked for 20-25 minutes until the top is golden brown. Allow to pizza to rest for 10 minutes before turning onto a serving platter. Serve with additional pizza sauce, if desired.

Starbucks Copycat Vanilla Scone Recipe

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Ingredients:

 
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, diced
  • 1 small box (3.4 ounces) instant vanilla pudding mix (optional)
  • 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste or extract)
  • 1 large egg
  • ½ cup plus 1 tablespoon heavy cream

Frosting

  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla bean paste or extract
  • 2-3 tablespoons cream

Directions: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick baking mat. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg, and ½ cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining 1 tablespoon heavy cream. Bake for 8-10 minutes until just golden. Cool before frosting.

To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. (If you make it thinner, you can dip the scones in it.) Frost cooled scones with a knife or dip them upside down in the frosting. Let harden, then serve.

Mashed Potatoes “Chantilly”

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Source: People.com

Mashed Potatoes “Chantilly”

Serves 8

4½ – 5 pounds Idaho Russet potatoes, peeled and cut into 1 inch chunks (Note: make sure the potato chunks are all relatively the same size to assure even cooking)
Kosher salt to taste
¾ cup whole milk
1 stick unsalted butter, cut into slices, plus 1 additional tablespoon butter for greasing the baking dish
1 tbsp. unseasoned breadcrumbs
1 cup heavy cream
¾ cup grated Parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cook the potatoes: In a large pot, add the potatoes and cover with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15-20 minutes. Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and carefully add the potatoes back into the pot. Season with salt to taste and whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
3. Use the remaining tablespoon butter to “grease” the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
4. Mash the potatoes: Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt. With a rubber spatula, gently fold the whipped cream and about ½ cup of the Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15-20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.

Homebaked Cheesy Chicken and Broccoli with Success Rice #SuccessRice

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This is a sponsored post written by me on behalf of Success® Rice.


Have you tried Success® Rice? It is my go-to rice, that I always keep in the pantry. I love that it's no mess, no measure boil-in-bag rice that cooks in less than 10 minutes.

My son Cam, while he is a picky eater, loves rice, so this recipe is perfect for him and my husband Walt!

Homemaked Cheesy Chicken and Broccoli with Rice

2     bags          Success® White Rice or Success® Brown Rice
1 1/2     cups     light pasteurized prepared cheese product, cubed
1/4     cup         low fat milk
2     cups          chicken, cooked and cubed
2     cups          steamed broccoli flowerettes
                         bread crumbs, toasted
You will need to:
Preheat oven to 350º F.
Gather up your ingredients:

Prepare rice according to package directions.
 
Fold cheese into hot rice and stir to melt cheese. Add milk and blend well. Fold in chicken and broccoli.
 
Pour into a 2-quart ovenproof casserole dish. Top with breadcrumbs.  Bake 10-13 minutes and serve.

 

Mmm..dinner is served!

 

Look at all that cheesy goodness! This is definitely going to be a new family favorite.

 

Nana's Best Ever Lasagna

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Every year on Christmas Eve, we get together at my mother in law Janet's house for lasagna, cheesy garlic bread and to visit with family.  

This lasagna is a must-have every Christmas Eve. Try it, you will love it! 

1 (8 ounce) package lasagna noodles 

1/2 pound ground beef 

1 clove garlic, minced 

1 (28 ounce) can diced tomatoes 

1 (8 ounce) can tomato sauce  

1 tablespoon dried parsley 

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano 

1 (16 ounce) container sour cream 

3 eggs, lightly beaten 

3/4 cup grated Parmesan cheese 

2 teaspoons salt 

1/4 teaspoon ground black pepper 

2 (12 ounce) packages of shredded mozzarella cheese 

40 mins 

COOK 

1 hr 10 mins 

READY IN 

1 hr 50 mins 

Directions 

Preheat oven to 375 degrees F (190 degrees C). 
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. 
Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. 
Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. 
To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. 
Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

2 Ingredient Pumpkin Bread

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Perfect for a tasty snack! Here's what you need:
1 package (18.25 ounce) spice cake mix
1 can (15 ounce) pumpkin

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
  2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Source: Kitchme.com

4 Layer Pizza Dip

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Lazy 4-Layer Pizza Dip

 Adapted from The Slow Roasted Italian

6 ounces ricotta cheese
6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
3/4 cup pizza or marinara sauce
pepperoni slices to cover the top

Preheat oven to 350°.

Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).

Source: Phenomon

Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.

Source : Phemomenon

Pumpkin Chocolate Chip Bars

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Chocolate Chip Pumpkin Bars
Makes 24 bars

2¼ cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. ginger
1 cup butter, softened
1 cup granulated sugar
½ cup brown sugar, packed tightly
1 egg, plus 1 yolk
2 teaspoons vanilla
1 cup canned pumpkin
12 oz semisweet chocolate chips
1 cup finely chopped pecans

8 oz cream cheese, room temperature
½ cup butter, room temperature
1 tsp. vanilla
3 cups powdered sugar

1. Preheat oven to 350 degrees fahrenheit.
2. Line a 9- by 13-inch rimmed baking sheet with parchment paper, leaving enough room to lift paper out of the pan after baking.
3. Sift flour, baking soda, salt and spices in a medium bowl using a wire whisk.
4. Using a mixer, cream butter and both sugars until light and fluffy.
5. Add egg and yolk one at a time, until combined.
6. Add pumpkin and vanilla and mix until completely combined.
7. Stir in chocolate chips and chopped pecans, reserving a small amount of each to spread on top before baking.
8. Spoon batter onto parchment paper lined pan and then spread evenly.
9. Bake for 25–28 minutes or until done.
10. Cool, remove from pan and cut into 24 rectangular bars. Then pipe frosting on top. You can also spread frosting on top first and then cut into bars.
11. To make frosting: Beat butter and cream cheese using a mixer until completely combined. Mix in vanilla. Turn the mixer to low and add powdered sugar in small amounts until smooth and creamy.

Source: Bakerella

Nana's Apple Pie Recipe

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Inspired by Betty Crocker, Nana makes the BEST apple pie!

Pastry

2
 cups Gold Medal™ all-purpose flour
1
 teaspoon salt
2/3
cup plus 2 tablespoons shortening
4
to 6 tablespoons cold water

Filling

1/3
to 1/2 cup sugar
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/8
teaspoon salt
8
cups thinly sliced peeled tart apples (8 medium)
2
tablespoons butter or margarine

Directions

  • In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Reese's Peanut Butter Cups Cake

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Reese's Peanut Butter Cups Cake recipe
ANTONIS ACHILLEOS; RECIPE: MYRECIPES.COM

Reese’s Peanut Butter Cups Cake
Serves 12

3½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
2 cups finely chopped Reese’s peanut butter cups (or other chocolate candies such as Snickers and Almond Joy)
16 tablespoons (2 sticks) unsalted butter, at room temperature
1½ cups sugar
4 large eggs, separated, at room temperature
2 tsp. vanilla extract
1¼ cups whole milk, at room temperature
¼ tsp. cream of tartar

Icing:
4½ oz. bittersweet chocolate, chopped
½ cup heavy cream

1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.

2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.

3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.

4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth.

Soft Sugar Cookies

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Soft Sugar Cookies- by Bakerella
Makes 30 cookies

4½ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter
1⅔ cups granulated sugar
2 eggs
1 cup sour cream
1½ teaspoons vanilla

Frosting
1 cup butter
1 teaspoon vanilla
3 cups powdered sugar
1-2 tablespoons milk
Icing colors
Sprinkles

1. Line baking sheet with parchment paper and preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. Cream butter and sugar in a mixer until light and fluffy.
4. Add eggs one at a time, mixing until combined. Add sour cream and vanilla and mix until combined.
5. Scoop dough onto prepared baking sheet and bake for 10–12 minutes.
6. Cool completely and decorate with frosting and sprinkles.
7. For frosting: Beat butter and vanilla using a mixer until creamy and smooth. Gradually add powdered sugar mixing until combined. Add milk and continue mix until combined. Tint icing and mix thoroughly. Decorate tops of cookies with frosting and sprinkles.

Peanut Butter Cup Ripple Cheesecake

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Here is the perfect copycat recipe!

For the Crust:
4 1/2 cups crushed Oreo cookies
1/2 cup melted butter

For the Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs, lightly beaten
1 1/2 teaspoons vanilla
1 cup chocolate fudge topping, divided
6 peanut butter cups, cut into small wedges
6 butterfinger, chopped

Crush Oreos in a food processor. Add melted butter and mix well. Press onto bottom and up 1" sides of a 10" springform pan. Bake at 350 for 6 minutes.

In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed till combined. Stir in vanilla. Pour half of cream cheese batter over crust. Microwave half of the hot fudge topping till pourable, but not hot. Drizzle this over the cheesecake batter. Sprinkle with half of your peanut butter cups and butterfinger. Pour the rest of your cheesecake batter over the peanut butter cups and butterfinger. Then top with remaining peanut butter cups and butterfinger, pressing down on them a little.

Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining fudge topping and drizzle over top of cheesecake. Refrigerate overnight. Garnish with more peanut butter cups if desired.