Italian Knot Cookies

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Traditionally these Italian love knots are flavored with anise, however you can substitute the anise flavor with limone, orange or whatever flavor you desire.

Ingredients
FOR THE COOKIES
3/4 Cup Melted butter
3/4 Cup Sugar
3 Eggs
1 tsp Vanilla
4 Cups Flour
6 tsp Baking powder
1 Pinch of salt
1/4 Cup Warm water
ICING
2 Cups Powdered sugar
1/2 tsp Anise
1 Pinch of salt

Directions/Steps

In a mixer, add melted butter, sugar, eggs, and vanilla.
Mix the flour with the baking powder and salt.
Change to dough hooks and add flour mixture.
Add the warm water and mix until it forms a smooth dough.
Make 11/2 inch balls with dough.
Roll balls out to about 4 inch worms
Bring one end over the other, then underneath and through the middle, like a knot.
Place on baking sheet, three rows of four. (16 cookies on each sheet)
Bake in 350* oven for 13 - 15 min.
Let cool before icing.
To Ice: Mix all ingredience together in a bowl.
Dip cookie upside down into icing, then turn over onto waxpaper.
Sprinkle with candy sprinkles.

Crock Pot Teriyaki Pork

Good morning!   I have a new super easy slow cooker recipe for you today!  I was slightly skeptical because of how simple it was and the small ingredient list but I sure was glad to be proven wrong…. this time 😉  This pork is SO VERY FLAVORFUL!

We actually ate it 2 nights in a row, because we had leftovers.  Yay for cooking once and eating twice! The first night we had the Teriyaki pork with our favorite fried rice and Fresh Ginger & Garlic Roasted Broccoli and the second night I made Teriyaki Pork Sliders.  

Crock Pot Teriyaki Pork

Ingredients

3-4 lb Boneless Pork Loin
1 cup brown sugar
3 cloves garlic, minced
1/2 tsp black pepper
1/2 cup reduced sodium soy sauce
1/2 cup apple juice
2 Tbsp cornstarch
2 Tbsp cold water
green onions & sesame seeds for serving (optional)

Directions

Cut roast in half and rub down with brown sugar.  Place in crock pot.  I would DEFINITELY recommend using a crock pot liner for this recipe.  Add minced garlic, soy sauce and apple juice.  Cook on low for 6 hours or until tender.  Remove roast and set aside.  Make a slurry with the cornstarch and cold water.  Add to the crock pot juices and continue cooking until juices are thickened, about 15 minutes.  Serve sauce over the pork with green onions and sesame seeds.  Enjoy!

Mini Flower Shaped Pumpkin Pies

• 1 can (15 ounce) Libby's Pure Pumpkin 
• 1 can (12 ounce) evaporated milk
• 3/4 cup sugar
• 1/2 tsp. salt
• 2 large eggs
• 1/2 TBS. to 1 TBS. pumpkin pie spice; depending on your taste.
• One recipe of pie dough

Directions:

Beat the eggs in a large mixing bowl.  

Add the pumpkin, sugar and pumpkin pie spice; combine well.

Add the evaporated milk and combine.

Set aside and prepare your dough.

  

On a floured surface, roll out the pie dough.

Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stick cooking spray.  Make sure you spray the top of the muffin pan as well.  

Spread out the flower tips so they lay flat on top of the muffin pan.

Using a small scoop, fill up each muffin. 

Brush the dough with an egg wash before baking.

Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.  Since they are small pies, they bake much quicker than a full sized pie.  AND oven temperatures vary.  You know they are done when you insert a knife in the center and it comes out clean AND the pie dough is a nice color.  

Let cool slightly in the muffin tins before removing to a baking rack to cool.  

Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.  

Using a flower shaped cookie cutter, cut out shapes in the pie crust.  You can use a round or biscuit cutter for the shapes as well...

Place the cut out dough into a muffin pan; making sure the pan is sprayed well with non-stick cooking spray...

Using a scoop, spoon the pumpkin pie mixture into the pie crust...

Brush the pie crust with an egg wash and bake in a 400 degree preheated oven for about 15 minutes; checking often until a knife inserted in the middle of the pie comes out clean...

Let cool slightly before removing from the pans.  Top with fresh whipped cream and a sprinkle of cinnamon/sugar before serving...

Hello Dollies

Hello Dollies

Serves 16
A delicious layer bar that is loaded with chocolate, coconut, butterscotch and pecans.

Ingredients
3 cups Nilla wafers crushed
3 tbsp butter, melted
1 cup chocolate chips
1 cup butterscotch chips
1/2 cup shredded coconut
1/2 cup chopped pecans
8 oz sweetened condensed milk
Instructions
Preheat oven to 350
Prepare 9x13 pan with non-stick cooking spray
Place crushed Nilla wafers in the bottom of the pan
Drizzle butter over Nilla wafers
Spread chocolate chips, then butterscotch chips over Nilla wafers
Sprinkle coconut then pecans over top
Pour sweetened condensed milk over the top of pecans in an even layer
Bake for 20-25 minutes or until edges are golden brown and bubbly

Chocolate-Banana-Cream Triffle

INGREDIENTS

18 whole graham crackers (5 x 2 in./13 x 5 cm), divided
3/4 cup (175 mL) semi-sweet chocolate morsels
1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)
1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling
1 cup (250 mL) milk
1 lemon
4 large bananas

DIRECTIONS
1.) Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into small Mixing Bowl.

2.) For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in large Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping using a scraper; set aside.

3.) Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Peel bananas and cut into 1 1/2-in. (4-cm) pieces using Paring Knife. Slice pieces into medium  Mixing Bowl .  Add lemon juice and toss gently. Set aside 12 slices for garnish.

4.) To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers and top with one-third of the ganache (see Cook's Tip). Spread half of the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.

Cook's Tips:

To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with Twixit! Clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.

Apple Cider Doughnuts

Apple Cider Doughnuts

12 Doughnuts

Ingredients

2 cups apple cider

3 cups flour 

 Coupons

2/3 cup packed brown sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 large eggs

6 tablespoons butter, melted and cooled

vegetable oil for frying

For the cinnamon sugar:

3/4 cup sugar

2 tablespoons cinnamon

Instructions

1. In a small saucepan, bring cider to a boil and cook until reduced by about half. Remove from heat and cool completely.
2. Whisk together flour, brown sugar, baking powder, salt, baking soda, cardamom, cinnamon, and nutmeg.
3. In a separate bowl, whisk together eggs, butter, and cider. Stir into the dry ingredients. It will be sticky. Cover and refrigerate for 1 hour.
4. Make the cinnamon sugar: stir together sugar and cinnamon.
5. Divide dough in half on a well floured surface. Roll each portion to 1/2" thickness and cut with doughnut cutter.
6. Heat oil to 365F. Fry doughnuts, a few at a time, for 1 - 1 1/2 minutes on each side. Drain on paper towels. Toss hot doughnuts with cinnamon sugar mixture.

Barbecue Chicken Hash Brown Casserole

Ingredients

• 2 lbs. boneless skinless chicken breasts
• 1 cup barbecue sauce
• 1 bag (30 ounces) Ore Ida Shredded Hash Browns Potatoes
• 2 cups cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup extra virgin olive oil

Instructions

1. Place the chicken and 2/3 cup barbecue sauce in a ziploc bag. Make sure the chicken is coated. Marinate in the refrigerator for at least 1/2 hour.
2. Preheat the oven to 350 degrees.
3. Place the hash browns, 1 1/2 cups cheddar cheese, salt, pepper, and olive oil in a greased 13x9 pan. Mix all the ingredients until combined. Spread the hash browns out so that they are covering the bottom of the pan.
4. Arrange the chicken breasts on top of the hash browns. Spread the additional 1/3 cup of barbecue sauce on top of the chicken.
5. Bake for 45-50 minutes or until the chicken is no longer pink on the inside. Once done sprinkle the additional 1/2 cup of cheddar cheese on top of the chicken. Place back into the oven until the cheese is melted, about 3-5 minutes.

Notes

If you do not have time you can skip the marinating step. Just spread the barbecue sauce on top of the chicken.

Cinna-bun Cake

Cinna-bun Cake

Ingredients:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).
Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,
Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
While the cake is baking, prepare the glaze and set aside.
Remove from oven and glaze the cake while still warm.

Apple Wontons with Caramel Dipping Sauce

   

Ingredients

• 1 (21 ounce) can apple pie filling
• 24-30 wonton wrappers
• Vegetable oil
• 2 tablespoons butter
• 1/4 cup whipping cream
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla

Instructions

1. Empty can of pie filling on a plastic cutting board and coarsely chop apples in 1/2 to 1/3's. Scoop chopped up apples and filling into bowl. Place tablespoon of filling in center of wonton. Moisten four corners of the wonton lightly with water on fingertip and bring up four corners and pinch together. Do not worry about gaps. Continue until all the wontons are full.
2. Pour oil to a depth of about one inch in heavy stockpot. Heat to 350 degrees. Working in batches using tongs place apple wontons in oil pinched sides up. Cook 60-90 seconds or until golden brown. Remove from oil and place on paper towels pinched sides down to drain.
3. Add butter, whipping cream, brown sugar and vanilla to saucepan over low heat. Cook until brown sugar is dissolved and sauce is combined & warm; stirring frequently.
4. Serve sauce with apple wontons.

Notes

Keep extra wontons covered with moistened paper towels while you are working.

Blue-Ribbon Butter Cake Recipe

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I found this recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. 

TOTAL TIME: Prep: 20 min. Bake: 65 min. + coolingYIELD:16 servings

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• BUTTER SAUCE:
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 cup water
• 1-1/2 teaspoons almond extract
• 1-1/2 teaspoons vanilla extract

Directions

• 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• 2. Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
• 3. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
• 4. Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 16 servings.

Potluck Taco Casserole Recipe

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This is the dish I take most often to potlucks, and the pan comes home empty every time. It has the irresistible taco taste that everybody craves. —

TOTAL TIME: Prep: 25 min. Bake: 20 min.YIELD:8 servings

Ingredients

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 4 large eggs
• 3/4 cup 2% milk
• 1-1/4 cups biscuit/baking mix
• Dash pepper
• 1/2 cup sour cream
• 2 to 3 cups chopped lettuce
• 3/4 cup chopped tomato
• 1/4 cup chopped green pepper
• 2 green onions, chopped
• 2 cups shredded cheddar cheese

Directions

• 1. Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.
• 2. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.
• 3. Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.
  Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.