Friday, October 20, 2017

Rum Balls


4 cups leftover cake or muffins
3-4 Tbs raspberry jam
3 Tbs imitation rum
2 Tbs cocoa powder
chocolate sprinkles

Put cake into a food processor and run until crumbly.
Add jam, rum, and cocoa powder and mix until a uniform consistency.
Roll into 8 balls.
Roll in sprinkles and refrigerate until ready to serve.


http://nordicfoodliving.com/danish-rum-balls-romkugler/

Muddy Buddies

9 cups Rice, Corn or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla

1 1/2 cups powdered sugar


Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

For other Chex recipes go to https://www.chex.com/


Slow Cooker Mongolian Beef

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
Instructions
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions
The Recipe Critic.

Easiest Garlic Mashed Potatoes

  • 5 pounds Russet potatoes, chopped into 1 or 2 inch pieces
  • 2 cups milk
  • 2 cups chicken or vegetable broth
  • 3-5 large cloves fresh garlic (depends on how much you can handle! I did 3 for this batch)
  • 1/2 cup sour cream
  • 1/2 cup butter
  • 2 teaspoons salt

  1. Place the potatoes, milk, broth, and garlic in a slow cooker, with the garlic sitting on top. Cover and cook for 4-5 hours on high or 7-8 hours on low. When the potatoes are very tender, mash directly in the bowl of the slow cooker to incorporate everything to your desired consistency. You can also use an electric mixer, which I did, and it was super slick. Just be careful not to keep the mixer completely inside the bowl so you don’t get a mashed potato spray.
  2. Stir in the salt, butter, and sour cream. Taste and adjust seasoning, mix or mash any more if needed, and serve. 
Recipe by Pinch of Yum

Grilled Honey Balsamic Chicken


  • 4 boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¾ teaspoon onion powder
  •  
  • Honey Balsamic Sauce:
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons ketchup
  • 2 teaspoons minced garlic
Instructions
  1. In a ziplock bag, add chicken, olive oil, salt, pepper, paprika, and onion powder. Make sure the chicken is completely coated in the seasonings.
  2. In a small mixing bowl, whisk together honey, balsamic vinegar, ketchup, and garlic. Pour half of the sauce into the bag and let marinate for at least 30 minutes.
  3. Grill your chicken on each side about 3-4 minutes or until no longer pink. Once chicken is cooked, brush the remaining sauce on top of the chicken.
Recipe by The recipe critic.

Sweet Dinner Rolls

1 c warm water (110 degrees)
1 c warm milk
2 eggs
2/3 c butter, softened
2/3 c white sugar
2 tsp salt
7 1/2 c flour
4 1/2 tsp yeast or .25oz pkg active dry yeast
1/2 c butter softened

Dissolve yeast and 1 Tbs sugar in warm water, let sit for about 10 min. Meanwhile, warm milk in saucepan until it just bubbles. Remove from heat, stir in sugar and butter until melted and cool to lukewarm. In a large bowl combine yeast mixture, milk mixture and eggs. Stir in flour a little at a time and knead on lightly floured surface about 8 min. Cover an let rise about 1 hour. Punch down and then roll out.

Turn dough out onto a lightly floured surface. Divide dough into four pieces. Roll each piece into a 12 inch circle. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover clean kitchen towel and put in a warm place. Let rise for 1 hour.
Meanwhile, preheat oven to 400 degrees. Bake for 12 to 15 minutes until golden.

Red Velvet Cupcakes

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle Red Food Color
  • 2 teaspoons Vanilla Extract 
  •  
  •  
  • Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons  Vanilla Extract
  • 1 (16 ounce) box confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick(R) Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Found on allrecipes. A McCormick recipe.