-1 box pecan sandies
-1/2 stick butter melted
-1 1/2 cups unsalted butter
-2 1/4 cup brown sugar
-2/3 cup maple syrup
- 3 tablespoons heavy cream
-1 teaspoon vanilla
-20 oz pecans
Place pecan sandie cookies into food processor and pulse until crumbs form. Melt butter and stir with cookie crumbs. Line a square baking pan with parchment paper and push down onto bottom and sides of pan. Bake at 350 degrees for 12 minutes.
In a pot on low heat, add butter, brown sugar, maple syrup and orange zest. Stir until melted.
Bring to a boil, then add heavy cream and vanilla.
Last, stir in the pecans. Pour over cooled crust and bake for 35 mintues.
Cool completely and then refrigerate.
To remove from pan and cut into squares, place pan upside down on a cutting board and peel off parchment paper. Carefully cut into bars.
-One box cranberry orange muffin mix (I use Krusteaz) Do not make the muffins.
-1 stick of butter melted
-8 oz tub cool whip
-1/2 cup dried cranberries
-8 oz cream cheese
-1 box orange jello mix
Mix muffin mix with melted butter until a crumbly dough forms. Spray mini muffin tin with non stick spray. Place a small ball of dough into each muffin cavity and create a well in the center. Bake at 325 degrees for 10 minutes.
Mix together cool whip, cream cheese and jello mix until completely combined. Then stir in cranberries.
Once the tart crusts are cooled, scoop filling into each tart cup. Garnish with additional cranberries. Refrigerate before serving.
-1 package “Lotus” brand Biscoff cookies (makes 1 1/2 cups cookie crumbs)
-1 stick melted unsalted butter
-4 egg yolks
-1 can sweetened condensed milk
-1/2 cup fresh lime juice
-lime zest (just use a quarter of the lime)
-4 egg whites
-1 teaspoon vanilla
-1/2 teaspoon cream of tartar
-8 tablespoons sugar
Place cookies into food processor and make into crumbs. Melt stick of butter and combine with cookie crumbs. Press down firmly on bottom of a pie dish. Bake at 375 degrees for 10 minutes.
In an electric mixer, beat egg yolks, condensed milk, lime juice and lime zest. Whip for 4 minutes. Pour filling over baked crust and bake another 20 minutes.
Whip the egg whites, vanilla and cream of tartar until white and frothy. Slowly add sugar and continue to whip until stiff peaks form. Once the pie is out of the oven a second time, spread meringue on top and bake another 25 minutes. Let cool completely and place in refrigerator for at least 3 hours.
-Store bought pizza dough
-dried blueberries (Make sure to use dried blueberries because fresh or frozen may bleed too much.)
-drizzle of honey
Roll out dough and cut into triangles. Stir a couple drops of almond extract into cream cheese and spread on each triangle. Drizzle with honey and top with dried blueberries. Close it up like a pocket and crimp edges to seal closed. Drizzle with more honey and slivered almonds. Bake at 350 degrees for about 20 minutes until golden.
One large popcorn bowl
Half stick salted butter
2 cups mini marshmallows
1 cup peppermint white chocolate candy melts
1 tablespoon instant hot cocoa
Once the popcorn is popped, spread evenly on a greased or lined cookie sheet. Melt all ingredients in a small pot and pour over popcorn. Spread evenly and wait for it to cool just a smidge before handleing and forming into balls. Top with sprinkles of your choice!
*Saute 3 tablespoons chopped red onion.
*Add 4 tablespoons unsalted butter until melted.
*Add 1/2 cup pure maple syrup and remove from heat.
*Add 5 sage leaves ripped up.
*Spread entire package of frozen unseasoned sweet potato fries on a baking sheet.
*Pour melted butter mixture all over top and mix.
*Bake at 400° for 20-25 minutes until golden.
*While that bakes, brown some maple breakfast sausage.
*Once fries are done, serve in large bowl and garnish with small pieces of maple sausage and more fresh sage.
-Rosemary olive oil Italian bread
-garlic lemon aïoli
-Turkey bacon (or whatever bacon you like)
-sun dried tomatoes
-bean sprouts for crunch (optional)
How to: spread aïoli on both sides of bread first and then add the rest of your ingredients. Before grilling your Panini spread more of the aïoli on each side of the outer part of bread. Grill and Enjoy
-3 cups flour
-1 teaspoon salt
-1 tablespoon baking powder
-1 tablespoon dried dill
-1 bottle beer of choice
-1/4 cup butter (melted)with some honey mixed in.
Directions: Combine flour, salt, baking powder and dill. Add entire bottle of beer and stir completely until a ball of dough forms.
Spray a loaf pan with nonstick spray and spread dough out evenly in pan. Cover entire contents with melted butter and honey mixture. Bake at 350° for about 45 minutes. Enjoy with some sour cream or butter! Also really good for dipping in soup or stew!
-1 box strawberry jello mix
-8 oz container lactose free cream cheese (I like @greenvalleycreamery )
-1 cup canned coconut milk
-10 fresh strawberries
*Using an electric mixer, mix all ingredients except strawberries. Once smooth, dice 6 of the strawberries and fold into mousse by hand. Refrigerate for at least 30 minutes. Use remaining full strawberries for garnish. 🍓
**Simple pasta dough:
-2 cups all-purpose flour
-1 cup Semolina flour
-2 tablespoons olive oil
-dash of salt
-1/2 cup water (more or less)
-A stick of butter
-juice of a lemon
-salt and pepper
Mix all ingredients in a bowl and begin to mix by hand while slowly pouring in small amounts of water. Using your hands will give you a better idea of when the dough is fully incorporated. Make sure it is not too dry or too sticky. Cover with plastic wrap and a kitchen towel for 20 minutes at room temperature. That is when it’s ready to crank through your pasta maker in small batches.
Dry on drying rack for at least two hours or spread out on clean, dry kitchen towels.
Once you are ready to cook your pasta, boil your water. In the meantime, melt 3/4 stick of butter, then add a bit of sage, juice of half lemon, cracked black pepper and a generous amount of Parmesan. Once your pasta has cooked for about four minutes you are ready to transfer it into your sauce. Stir and enjoy! **Add extra lemon 🍋 to your bowl!