Sausage Muffins

Sausage Muffins! 1 cup of Bisquick, 1 lb cooked sausage, 4 eggs beaten, & 1 cup of shredded Cheddar cheese. 350 degrees 20 minutes.

Better Than Takeout Fried Rice

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Homemade Soft Pretzels

 

Homemade Soft Pretzels

Yield: 8 pretzels

Prep Time: 45 min + rising time

Cook Time: 12 min

I snuck these into the movie theater to eat with friends (instead of buying popcorn). YUM!

Ingredients:

DOUGH:
3 teaspoons instant dry yeast
1 1/2 cups warm water (about 105 degrees F)
2 tablespoons granulated white sugar
4 cups all-purpose flour
1 teaspoon salt
CRUST:
1 cup water
2 teaspoons baking soda
coarse sea salt or kosher salt
1/4 cup (1/2 stick) butter, melted

Directions:

1. In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part).
2. Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place.
3. Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats.
4. Divide the dough into 8 equal parts. Roll each part into a rope about 24 to 26 inches long and form into a pretzel shape (see this post for detailed instructions on how to shape a pretzel).
5. In a shallow bowl, combine water and baking soda. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes.
6. Bake 12 to 15 minutes, or until golden brown. Brush each hot baked pretzel with melted butter immediately after taking them out of the oven.

Source: Kids Cooking Made Easy: Favorite Triple-Tested Recipes by Leah Schapira and Victoria Dwek

No Bake Chocolate Covered Strawberry Cheesecakes

 

No-Bake Chocolate Covered Strawberry Cheesecakes

Yield: makes 6 (4-ounce jar) cheesecakes
Total Time: 2-4 hours

Ingredients:

2 tablespoons unsalted butter, melted
8 oreos
1 cup frozen strawberries, thawed
6 ounces mascarpone cheese, at room temperature
8 ounces cream cheese, at room temperature
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon salt
whipped cream for topping
fresh mint for garnish
ganache
4 ounces dark chocolate, chopped
1 1/2 tablespoons heavy cream

Directions:

Add oreos to a food processor, blender or simply crush them in a bag with a rolling pin - and blend until you get crumbs. In a small bowl, mix together melted butter and oreo crumbs until wet. Press a few teaspoons of the mixture into the bottom of each jar or glass, pressing down with the bottom of a thicker object (like I used an ice cream scoop) to flatten them out. Refrigerate while you make the cheesecake.
In the bowl of your electric mixer, add beat cream cheese, mascarpone and strawberries (and their juice) until combined and smooth, scraping down the sides when needed. Make sure the strawberries are pretty blender, but if a few lumps remain, it's fine. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth. Add in vanilla extract and mix one more time to combine. Pour cheesecake mixture evenly over top of crusts. Refrigerate for 2-4 hours.
Heat the heavy cream until warm, then pour over the milk chocolate, stirring until melted to make a ganache. Remove the cheesecakes from the fridge and spoon an equal amount of the ganache over top of the strawberry cheesecake. Refrigerate for another 30-60 minutes. Serve with whipped cream on top and a garnish of mint, plus a chocolate covered strawberry if desired.

Chocolate Chip Peanut Butter Pound Cake

 

Chocolate Chip Peanut Butter Pound Cake w/ Peanut Butter Glaze

A dense and wonderful slice of cake to have with a cup of coffee.

Ingredients:

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Directions:

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1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

Tips:

*Might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well!

Salted Pretzel Brownies

Yummy Low Carb Meal

Yummy Low Carb Meal!!
6 thin sliced chicken breasts
1 container of green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
1 Large package of sliced mushrooms
1 small bag fresh baby spinach
Sprinkle of Weber Herb and Garlic Seasoning
Sprinkle of pepper
8 oz shredded mozzarella cheese
9x13 pan lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal. Bake at 375 for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.