Tasty Treats

May 24

Snickers Chocolate Cookie Cups


Yield: 36-40 cookie cups



Ingredients
For the cookie cups:
3/4 cups butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup milk
1 egg
1/2 tsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1/4 cup cocoa
1 tsp cornstarch
48 mini Snickers bars
For the icing and caramel:
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1/8 cup cocoa
1/8 cup peanut butter
1-2 tbsp water
caramel sauce (I used this one)
Instructions
Cream butter and sugars together until light and fluffy, 3-4 minutes.
Add milk, egg and vanilla extract and mix until well combined.
Add dry ingredients and mix thoroughly. Dough will be thick.
Grease a mini muffin tin.
Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where you’ll add the mini snickers later. You want each cup to only be about 3/4 full.
Bake at 350 degrees for 8-9 minutes.
Remove from oven (the centers may look a little undone, but they will cook more as they sit) and press mini snickers into the center of the cookie cups.
Allow to cool for 3-4 minutes in the muffin tin. The mini Snickers will start to melt.
Remove cookies to a cooling rack to finish cooling.
To make the icing, beat the butter and shortening together until smooth.
Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
Add peanut butter and cocoa and mix until smooth.
Add 1-2 tbsp of water until the icing is the right consistency.
Top the cookie cups with the icing, then a little bit of caramel sauce.

Snickers Chocolate Cookie Cups

Yield: 36-40 cookie cups

Ingredients

Instructions

  1. Cream butter and sugars together until light and fluffy, 3-4 minutes.
  2. Add milk, egg and vanilla extract and mix until well combined.
  3. Add dry ingredients and mix thoroughly. Dough will be thick.
  4. Grease a mini muffin tin.
  5. Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where you’ll add the mini snickers later. You want each cup to only be about 3/4 full.
  6. Bake at 350 degrees for 8-9 minutes.
  7. Remove from oven (the centers may look a little undone, but they will cook more as they sit) and press mini snickers into the center of the cookie cups.
  8. Allow to cool for 3-4 minutes in the muffin tin. The mini Snickers will start to melt.
  9. Remove cookies to a cooling rack to finish cooling.
  10. To make the icing, beat the butter and shortening together until smooth.
  11. Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
  12. Add peanut butter and cocoa and mix until smooth.
  13. Add 1-2 tbsp of water until the icing is the right consistency.
  14. Top the cookie cups with the icing, then a little bit of caramel sauce.

(Source: ohsweetbasil.com)

Ingredients
1 cup vegetable oil
3 avocados, halved, peeled and seeded
1 roma tomato, diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
8 egg roll wrappers
For the cilantro dipping sauce
3/4 cup fresh cilantro leaves, loosely packed
1/3 cup sour cream
1 jalapeno, seeded and deveined, optional
2 tablespoons mayonnaise
1 clove garlic
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate.
Serve immediately with cilantro dipping sauce.

Ingredients

For the cilantro dipping sauce

Instructions

(Source: damndelicious.net)

Apr 11

Ingredients
10 NatureRaised Farms Chicken Drumsticks
salt and pepper
Chipotle Honey Barbecue Sauce
1/2 cup yellow onion, diced
4 Tbls unsalted butter
2 cloves garlic, minced
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple-cider vinegar
1/2 cup orange juice
2 tsp Worcestershire sauce
1/2 cup honey
1-3 chipotle peppers in adobo sauce (depending on how spicy you want it)
28 oz can diced tomatoes
1 tsp chile powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Instructions
Chipotle Honey Barbecue Sauce
Sweat the onions in butter until soft and translucent in a saucepan over medium heat
Add garlic and cook for 1-2 minutes.
Add remaining ingredients.
Let simmer for 60-75 minutes until sauce has thickened.
Puree with an immersion blender or let cool and puree in a food processor.
Sauce can be stored in the fridge for up to 30 days.
Chicken
Preheat grill or barbecue.
Dry chicken and season with salt and pepper.
Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
Brush with sauce, cook for a minute, turn chicken.
Repeat 2-3 more times.
Remove chicken from grill and serve.

Ingredients

Chipotle Honey Barbecue Sauce

Instructions

Chipotle Honey Barbecue Sauce
    1. Sweat the onions in butter until soft and translucent in a saucepan over medium heat
    2. Add garlic and cook for 1-2 minutes.
    3. Add remaining ingredients.
    4. Let simmer for 60-75 minutes until sauce has thickened.
    5. Puree with an immersion blender or let cool and puree in a food processor.
    6. Sauce can be stored in the fridge for up to 30 days.
Chicken
  1. Preheat grill or barbecue.
  2. Dry chicken and season with salt and pepper.
  3. Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
  4. Brush with sauce, cook for a minute, turn chicken.
  5. Repeat 2-3 more times.
  6. Remove chicken from grill and serve.

(Source: momontimeout.com)

Gruyere Bacon Mac and Cheese


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Yield 4 servings





Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!


Ingredients
8 ounces elbow macaroni
6 slices Jones Dairy Farm Sliced Bacon, diced
2 1/2 cups heavy cream
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 1/4 cups shredded gruyere cheese
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Instructions
In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
Serve immediately, garnished with bacon, if desired.

Gruyere Bacon Mac and Cheese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!

Ingredients

Instructions

(Source: damndelicious.net)


Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
Makes about three dozen bites
1 pound small or medium red potatoes2 1/2 teaspoons salt, divided1 1/2 teaspoons minced fresh rosemary1 tablespoon olive oilFreshly ground pepper12 ounces to 1 pound thick-cut bacon1 cup (8 ounces) sour cream1-3 teaspoons hot sauceSalt and pepper
Preheat the oven to 400°F.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

Makes about three dozen bites

1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

(Source: thekitchn.com)

Mar 04

Apparently, I have posted 500 tasty posts!
Hope you guys are enjoying!

Apparently, I have posted 500 tasty posts!

Hope you guys are enjoying!

(Source: assets)

Crawfish Pasta and Cream Sauce
Summary: Try this New Orleans recipe for what is undoubtedly one of the most popular foods at Jazz Fest

Ingredients
1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan


Instructions
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.


Quick notes
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

Crawfish Pasta and Cream Sauce

Summary: Try this New Orleans recipe for what is undoubtedly one of the most popular foods at Jazz Fest

Ingredients

Instructions

  1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
  2. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
  3. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

Quick notes

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

(Source: what2cook.net)

Parmesan and Spinach Orzo


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Yield 4 servings





This creamy orzo dish is a wonderful side or light main dish, and it’s sure to be a hit with the entire family!


Ingredients
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups spinach, roughly chopped
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.
Serve immediately.

Parmesan and Spinach Orzo

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

This creamy orzo dish is a wonderful side or light main dish, and it’s sure to be a hit with the entire family!

Ingredients

Instructions

(Source: damndelicious.net)

Creamy Tomato Tortellini Soup

Yield: Serves 6-8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


Creamy tomato soup with cheese tortellini! You will think this soup is made with heavy cream, but the secret is Greek yogurt! We love this simple soup!

Ingredients:

1 tablespoon olive oil 1/2 cup chopped onion 3 cloves garlic, minced 2 bay leaves Dash of crushed red pepper flakes 2 (28 oz) cans diced tomatoes 1 (32 oz) container vegetable broth 1/4 cup chopped fresh basil Salt and freshly ground black pepper, to taste 1/2 cup plain Greek yogurt 2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni) Grated Parmesan cheese and fresh basil, for garnish, optional

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

Creamy Tomato Tortellini Soup

Yield: Serves 6-8

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Creamy tomato soup with cheese tortellini! You will think this soup is made with heavy cream, but the secret is Greek yogurt! We love this simple soup!

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
Grated Parmesan cheese and fresh basil, for garnish, optional

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.

3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

(Source: twopeasandtheirpod.com)

Lobster Rolls with Lemon Vinaigrette and Garlic ButterServes 6Active time: 25 minStart to finish: 50 minSource: Gourmet magazine; July 2009
Ingredients:4 (1 1/4- to 1 1/2-lb) live lobsters3 tablespoons fresh lemon juice1/3 cup extra-virgin olive oil1/3 cup thinly sliced scallions1/4 cup finely chopped peeled celery1/4 cup celery leaves (I left these out)1/4 cup chopped flat-leaf parsley1/2 stick unsalted butter3 garlic cloves, smashed6 hot dog buns, preferably top-split

Accompaniment:lemon wedges

Directions:Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven….instead of using a grill.)

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see “To Make Lobster Stock" and "To Make Lobster Oil”). Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.Fill buns with lobster.

Cooks’ notes:Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.

Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Serves 6
Active time: 25 min
Start to finish: 50 min
Source: Gourmet magazine; July 2009

Ingredients:
4 (1 1/4- to 1 1/2-lb) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves (I left these out)
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Accompaniment:
lemon wedges

Directions:
Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven….instead of using a grill.)

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see “To Make Lobster Stock" and "To Make Lobster Oil”). Coarsely chop meat.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.

Cooks’ notes:
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.

(Source: sugarandspice-celeste.blogspot.com)