in Dessert.

Melktert

Melktert

Ingredients

 Crust
  • 2 tbsp sugar
  • 1/4 cup butter, room temperature
  • 1 egg white
  • 1/2 tsp baking powder
  • 1/2 cup flour
Filling
  • 2 cups milk
  • 1/2 tsp vanilla extract
  • 1 egg
  • 3 tbsp flour
  • 1/2 cup sugar
  • 1/4 tsp ground cinnamon

Instructions

1. Grease a 9 inch tart pan and preheat oven to 350 degrees.
2. To make the crust, cream the butter and sugar until light in color and fluffy.
3. Add egg white and beat until well combined.
4. Add baking powder and flour and mix until combined. Dough will be sticky.
5. Press dough into the bottom and halfway up the sides of the tart pan. You can flour your fingers to help with the stickiness. The dough will make a very thin covering, but expands quite a bit, basically doubling in size, while it bakes. The dough should expand all the ways up the sides of the pan.
6. Cover the crust with aluminum foil sprayed with non stick spray. Top the foil with parchment paper and pie weights.
7. Bake crust for 7-8 minutes.
8. Remove crust from oven, allow to cool for 2-3 minutes, then lift pie weights out with the parchment paper. Then carefully remove the foil.
9. To make the filling, heat milk and vanilla extract to a light, rolling boil on medium heat, stirring occasionally.
10. Lightly beat egg in a separate, medium-sized bowl.
11. Temper the eggs by adding a little milk to egg mixture and stirring, then adding a little more.
12. Add remaining milk and stir until combined.
13. Add remaining ingredients and stir until well combined.
14. Carefully pour filling into crust. I suggest pulling the middle oven rack halfway out, placing tart pan on rack, then slowly adding filling. The filling is pretty thin and can slosh around easily.
15. Bake for about 25-30 minutes, adding a crust shield about halfway through so the crust doesn’t burn. The center will still be a little jiggly when done.
16. Cool tart on counter for about 30 minutes to allow it to cool slowly.
17. Finish cooling tart in fridge, then sprinkle with cinnamon.

 

 

Buffalo Popcorn Chicken

Buffalo Popcorn Chicken

Ingredients
  • 1 1/2 lbs. chicken breasts, pounded thin, cut into 1″ pieces
  • 3/4 cup flour

Panko Breading

  • 1 1/4 cups panko breadrumbs
  • 1/2 cup fine cornmeal
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4-1/2 teaspoon cayenne pepper

Buffalo Egg Wash

  • 2 eggs
  • 1/4 cup Frank’s Hot WINGS Sauce (not their regular hot sauce)*

Creamy Honey Buffalo Dip

  • 2 tablespoons honey
  • 1/4 cup mayonnaise (I use light)
  • 1/4 cup nonfat Greek yogurt
  • A couple dashes – 1 teaspoon Frank’s Hot WINGS Sauce
 Instructions
  1. Line a baking sheet with foil. Place a baking rack on top of the foil and lightly spray with nonstick cooking spray. Preheat oven to 425 F.
  2. Add flour to a large freezer bag. Mix together Panko Breading ingredients in a separate large freezer bag (or separate large bowl). In a large bowl, whisk together 2 eggs and 1/4 cup hot sauce.
  3. Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before placing in bag with Panko Breading. Toss with breading until well coated, pressing breading into chicken through the bag.
  4. Line chicken on the baking rack, and lightly spray with cooking spray. Bake for 10-15 minutes or until the chicken is cooked through and golden. Broil to desired crispiness.
  5. Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together except the hot sauce. After chicken is done, taste a piece to decide how spicy you want to make the dip and proceed to add hot sauce. (I use a full teaspoon and it is hot how I like it 🙂 Start popping!
 

Baja Tuna Melt Cups

Baja Tuna Melt Cups

Ingredients
  • 24 wonton wrappers
  • 24 squares of sharp cheddar cheese cut to fit muffin cups up to 1/4″ thick
  • nonstick cooking spray

Wonton Cup Filling

  • 1 4 oz. can StarKist® Albacore Tuna, drained
  • 1 cup sweet corn, rinsed and drained
  • 1 cup black beans, rinsed and drained
  • 1 4 oz. can green chilies
  • 1 shallot, chopped
  • 1 teaspoon chili pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • dash – 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small red bell pepper, chopped
  • 3 garlic cloves, minced

Easy Broccoli Mango Slaw

  • 2 cups prepared broccoli slaw
  • 1 mango, diced
  • 1/4 cup cilantro, minced
  • 1 tablespoon lime juice

Optional Garnishes

  • sour cream
  • tomatoes
  • salsa
  • fresh lime
 Instructions
  1. Preheat oven to 375F degrees.
  2. Spray the wells of 2 12-count muffin tins with non-stick spray. Press a wonton wrapper into each well and bake for 5 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add all of the Wonton Filling ingredients EXCEPT the red bell peppers and garlic and cook for 3 minutes then add red bell pepper and garlic and cook an additional 2 minutes. Taste and additional cayenne, salt, pepper to taste.
  4. Scoop about 2 tablespoons of filling into each wrapper and top with a slice of cheese. Bake an additional 5-7 minutes or until cheese is melted and wonton wrappers are crispy.
  5. Meanwhile, add all of the Mango Broccoli Slaw ingredients to a medium bowl and toss to combine.
  6. Top baked Baja Tuna Melt Cups with Mango Broccoli Slaw, sour cream and any additional garnishes.
  7. Best served warm.
 

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients

  • 2 cups sour cream
  • 1 (8 oz.) package of cream cheese, softened
  • 1/2 cup (1 stick) butter
  • 1/2 Tablespoon minced garlic
  • 1 can of artichoke hearts, drained and chopped
  • 2 cups mozzarella cheese, shredded
  • 1/4 teaspoon onion salt
  • 1 cup frozen chopped spinach, thawed and drained
  • 3-5 sticks of string cheese

Instructions

  1. Drain artichoke hearts. Place drained artichoke hearts into a food processor and pulse 3-5 times until artichoke hearts are chopped. Set aside.
  2. In a large pot, add the sour cream, cream cheese, butter, minced garlic, mozzarella cheese, onion salt, and chopped artichoke hearts and heat on medium until completely melted.
  3. Mix in chopped spinach to melted cheese mixture.
  4. Add 3-5 sticks of string cheese to the dip, stirring until the string cheese is completely melted. Serve in a bowl with tortilla chips or toasted french bread.
 

Oven Baked Caramel Corn

Oven Baked Caramel Corn

Ingredients:

  • 16 cups popped popcorn (3 microwave popcorn bags)
  • 3 cups chopped walnuts or pecans
  • 1/2 cup (1 stick) butter
  • 1 cup brown sugar, packed
  • 1/2 cup light corn syrup (the clear syrup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract

Instructions:

  1. Preheat oven to 250F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Place popped popcorn into a large bowl. Mix in chopped walnuts or pecans. Evenly, spread popcorn mixture onto prepared baking sheet. Set aside.
  3. In a heavy saucepan, combine butter, brown sugar, and light corn syrup. On medium-high heat, bring to a rapid boil and boil for five minutes, stirring as necessary. Remove from burner and stir in vanilla extract and butter extract.
  4. Pour caramel over popcorn mixture and stir to coat. Put in oven for 15 minutes. Take it out and stir it. Repeat this every 15 minutes for one hour.
  5. Let cool on baking sheet. Once caramel corn is cooled, break up the popcorn and enjoy!
 
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Cutout Sugar Cookies

Cutout Sugar Cookies

Ingredients

  • 1/2 cup (111g) unsalted butter, room temperature
  • 1 cup (204g) sugar
  • 1 egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (296g) flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder

Instructions

1. Preheat oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper.
2. Cream butter and sugar together for 3-4 minutes, until light and fluffy.
3. Add egg and vanilla extract and mix until combined.
4. Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Dough will be very thick. You might need to use a spatula or your hands to help it all come together.
4. On a lightly floured surface and using smaller amounts of dough at a time, roll out dough to about 1/8 to a 1/4 inch. If dough sticks to rolling pin, lightly sprinkle the top of the dough with flour.
5. Use cookie cutters to cut out cookies, then transfer to cookie sheet.
6. Bake cookies 7-9 minutes. Remove from oven just before they start to brown on the edges.
7. Allow cookies to cool for 4-5 minutes, then move to cooling rack to finish cooling.

 

 
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No Bake Eggnog Icebox Cake

No Bake Eggnog Icebox Cake

Ingredients

Eggnog Mousse
  • 3/4 cup eggnog
  • 1 tbsp cornstarch
  • 0.25 oz bag powdered gelatin
  • 8 oz cream cheese, room temperature
  • 1/3 cup sugar
  • 3/4 tsp nutmeg
  • 1 3/4 cups heavy whipping cream
  • 3/4 cup powdered sugar
Whipped Cream
  • 1 1/4 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • Additional Ingredients
  • 6 tbsp eggnog
  • 6 tbsp milk
  • 2 1/2 packages (5.3 oz) of Walkers Shortbread

Instructions

1. Add eggnog and cornstarch to a sauce pan and heat on medium-high until eggnog is hot and just starting to simmer around the edges. Do not boil.
2. Sprinkle gelatin over eggnog and turn heat to low. Whisk gelatin into eggnog until smooth, then remove from heat and set aside to cool. (I put it into another bowl and then in the fridge to speed cooling – about 4-5 minutes)
3. In another bowl, beat cream cheese, sugar and nutmeg until smooth.
4. Add eggnog mixture to cream cheese mixture and mix until well combined.
5. In another bowl, whip heavy whipping cream for mousse until it starts to thicken.
6. Add powdered sugar and whip until stiff peaks form.
7. Carefully fold whipped cream into eggnog mixture.
8. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
9. In a small bowl, combine additional eggnog and milk.
10. Make a single layer of shortbread in the bottom of the pan. As you add the shortbread to the pan, dip each cookie into the eggnog and milk mixture and hold it there for 3-4 seconds.
11. Top the shortbread with half of the eggnog mixture.
12. Repeat steps 10 and 11, then make whipped cream for the top. Whip heavy whipping cream until it starts to thicken.
13. Add powdered sugar and whip until stiff peaks form.
14. Set about 1/3 cup of whipped cream aside for piping on the edges of the cake, then spread the rest into an even layer on top of the cake.
15. Place cake in the fridge for 5-6 hours to firm, or set in the freezer. I prefer to freeze it first to make it easier to remove from the pan, then leave it in the fridge.
16. Once cake has been removed from the pan, pipe remaining whipped cream around the edges.
17. Store cake in refrigerator until ready to serve.

 

 
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Chocolate Peanut Butter Banana Smoothie Pops

Chocolate Peanut Butter Banana Smoothie Pops

Ingredients:

  • 2 overripe bananas, peeled
  • 1 cup milk
  • 1 cup vanilla yogurt
  • 1/4 cup creamy peanut butter
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoons vanilla extract
  • 6 Tablespoons mini chocolate chips, divided
  • additional mini chocolate chips, for topping
YOU WILL ALSO NEED:
  • 6 (3 oz.) paper cups
  • 12 paper straws or 6 popsicle sticks

Directions:

  1. Add the milk, vanilla yogurt, peanut butter, cocoa powder, and vanilla extract to blender. Blend until smooth & creamy.
  2. Place 6 paper cups onto a small baking sheet. Fill bottom of each cup with 1 Tablespoon of mini chocolate chips.
  3. Pour smoothie mixture evenly into each cup. Sprinkle top of smoothie with a couple additional mini chocolate chips. Place in smoothie pops in freezer for at least 2-4 hours before serving.
 

Pear and Pomegranate Tacos (Christmas Tacos)

Pear and Pomegranate Tacos (Christmas Tacos)

Ingredients

  • 1 (10-count) package Old El Paso Small Flour Tortillas or 2 (12-count) packages Old El Paso Mini Stand & Stuff Tortillas
  • 2 large cooked chicken breasts*, thinly sliced or shredded
  • 1 batch 5-Ingredient Pear Pomegranate Salsa
  • ¼ cup crumbled cotija cheese
  • optional garnishes: fresh lime wedges, extra chopped fresh cilantro

Directions

  1. If using the small flour tortillas, lay one tortilla out on a serving plate.  Place a few slices of chicken in a line down the center of the tortilla.  Then add a few spoonfuls of salsa and a sprinkle of cotija cheese on top of the chicken.  Serve immediately.
  2. If using the mini stand & stuff tortillas, arrange them on a serving dish.  Place 1 or 2 pieces of chicken in each tortilla boat, then add in a spoonful of salsa and a sprinkle of cotija cheese.  Serve immediately.
 

Cheesy Lasagna Roll-Ups

Cheesy Lasagna Roll-Ups

Ingredients

  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 lb lean (at least 80%) ground beef
  • 1 package (8 oz) cream cheese, softened
  • 8 lasagna noodles, cooked and drained as directed on package
  • 2 cups baby spinach leaves
  • 2 cups shredded mozzarella cheese (8 oz)
  • Chopped fresh parsley, if desired

Instructions

  • Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray. Spread 1/2 cup sauce from 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce in bottom of baking dish. Set aside.
  • In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef over medium-high heat, stirring frequently, until brown; drain.
  • Spread 1 oz from 1 package (8 oz) cream cheese, softened, down center of each lasagna noodle. Divide beef evenly among noodles, placing over cream cheese. Top each with 4 spinach leaves (from 2 cups baby spinach leaves).
  • Roll noodles up tightly; place in single layer in baking dish. Pour remaining sauce over all roll-ups. Sprinkle evenly with 2 cups shredded mozzarella cheese (8 oz).
  • Bake 15 to 20 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving. Top with chopped fresh parsley.