Blueberry Muffin Bread

INGREDIENTS:

 

• 2 eggs

• 1 cup white sugar

• 1/2 Cup Salted Butter

• 2 Cups Blueberries

• 1 Cup Milk

• 2 Cups All purpose Flour

• 2 tsp Baking Powder

DIRECTIONS:

1. Preheat your oven to 350 degrees.
2. Grease a 9 inch loaf pan.
3. Cream together the butter and sugar. 
4. Add the eggs and milk beating well.
5. Add the dry ingredients and beat until well combined
6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
7. Pour batter into your loaf pan and bake for 60-75 minutes.
8. Allow to cool in pan for 10 minutes before removing to finish cooling.

COOKIE DOUGH SNICKERS BARS WITH A SALTED PRETZEL TOPPING

Ingredients:

Bottom Layer
• 1/4 cup creamy peanut butter
• 1 1/4 cups milk chocolate chips
Nougat layer
• 1 1/2 cups marshmallow fluff
• 1 cup salted peanuts chopped
• 1/4 cup butter
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla
Caramel
• 1 14-ounce bag of caramels
• 1/4 cup heavy cream
Cookie Dough Layer
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• 1 cup flour
• 1/4 teaspoon salt
• 1/2 -3/4 cup mini chocolate chips
• 1 1/2 (3/4 cup) sticks butter
• 2/3 cup brown sugar
• 2 tablespoons heavy cream
• 1 1/2 teaspoon vanilla
Top chocolate layer
• 1/2 cup chocolate chips, melted
• 1 1/2 cups milk chocolate chips
• 1/4 cup creamy peanut butter
• 1 cup pretzels sticks

Instructions:

1. Line a 9×13 inch pan with nonstick foil and let some hang over the edges.  Melt 1 1/4 cups chocolate chips with 1/4-cup peanut butter in microwave, then pour into the baking dish and spread until even. Place in the freezer a few mins until set.
2. Make the nougat layer. Melt the butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Place in freezer until firm. 
3. Make the caramel layer. Combine the caramels and cream in the microwave until smooth.  Pour over nougat layer and stick back in freezer until firm. 
4. Make the cookie dough.   Beat butter,  add the brown sugar, cream, vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer gently with an offset spatula and yes, back into the freezer!
5. Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in microwave.  Pour over cookie dough and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.
6. Refrigerate for at least one hour before serving, then cut as desired. I had some trouble cutting these and many of my pretzels came off.  Next time I will cut the bars and THEN drizzle each individual one with chocolate and “attach” the pretzels.

Teriyaki Shrimp Burgers with Grilled Pineapple Salsa, Bacon and Blue Cheese

Ingredients: for 4 servings

1 teaspoon sesame oil

2 cloves garlic

1/1 inch piece ginger, grated

2 tablespoons pineapple teriyaki sauce

1 1/2 pounds shrimp, peeled, deveined and coarsely chopped

1/4 cup blue cheese, crumbled

1/4 cup bread crumbs

1 cup grilled pineapple salsa or 4 slices pineapple, grilled

8 slices bacon, cooked

2 green onions, thinly sliced

directions:

1. Mince 1/3 of the shrimp in a food processor along with the garlic, ginger, teriyaki sauce, sesame oil and green onions.
2. Mix the minced shrimp into the chopped shrimp along with enough breadcrumbs that the mixture will hold together, form 4 patties and chill in the fridge for at least 30 minutes.
3. Oil your grill, heat to medium-high and cook until the shrimp turns pink, about 3-5 minutes per side.
4. Assemble the burgers and enjoy!

CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE

 Serves: 12-14

INGREDIENTS:

• 2 1/2 cups peeled and grated carrots*

Dry Ingredients

• 1/2 teaspoon salt
• 1 tablespoon + 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup pecans, finely chopped (I use my food processor)
• 2 teaspoons baking soda
• 1 teaspoon baking powder

Wet ingredients

• 1/2 cup vanilla Greek yogurt (regular or lowfat)
• 1 teaspoon vanilla extract
• 4 large eggs
• 3/4 cup vegetable oil
• 2 teaspoons orange extract

Cream Cheese Filling

• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 8 oz. cream cheese, softened
• 3 tablespoons all purpose flour

Orange Cream Cheese Glaze

• 2 tablespoons orange juice
• 2 teaspoons lemon juice
• 1 teaspoon orange extract
• 4 oz. cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

Optional Decorative Garnishes

• roasted pecans, roughly chopped,orange zest

 INSTRUCTIONS:

1. Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
2. To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
3. In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
4. Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
5. Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
6. Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
7. To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
8. When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
9. Store in the refrigerator for up to 7 days.

CINNAMON ROLL CAKE

INGREDIENTS: 

• 2 eggs
• 2 tsp. vanilla 
• ½ cup butter, melted 
• 3 cups flour 
• ¼ tsp. salt 
• 1 cup sugar 
• 4 tsp. baking powder 
• 1½ cups milk 

TOPPING :

• 2 Tbsp. flour 
• 1 cup butter, softened 
• 1 cup brown sugar 
• 1 Tbsp. cinnamon 

GLAZE :

• 5 Tbsp. milk 
• 2 cups powdered sugar 
• 1 tsp. vanilla

INSTRUCTIONS:

• Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
• In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping:

• In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
• Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:

• In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

SANTA FE CHICKEN BAKE

Yield: 6
servings Cook Time: 25 minutes

Layers of tortillas, chicken, black olives, salsa and cheese make up this delectable casserole with a cream cheese sauce to meld it all together.

INGREDIENTS:

• 6 ounces cream cheese (light or regular)
• 1 cup whole milk
• 4 corn or flour tortillas (8 inch)
• 3 cups shredded cooked chicken breasts or rotisserie chicken
• 6 ounces sliced black olives
• 1 cup salsa
• coarse salt and fresh black pepper
• 1 + 1/2 cups extra sharp shredded cheddar cheese
• sour cream, for serving

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a 9-inch deep dish pie pan or round casserole dish.
2. Mix the chicken, olives (you can set aside a few for the top) and salsa together in a large bowl. Season to taste with salt and pepper.
3. In a medium bowl melt the cream cheese in the microwave - about 25 seconds. Slowly whisk the milk into the melted cream cheese a little bit at a time until smooth and creamy.
4. Layer the casserole starting with a tortilla on the bottom. Spread 1/3 of the chicken mixture evenly over the tortilla then spoon 1/4 of the cream cheese mixture over that followed by 1/3 cup of the cheese. Repeat the layering 2 more times.
5. Cover the last layer with another tortilla, the last 1/4 of the cream cheese/milk, sprinkle with the remaining 1/2 cup cheese and olives.
6. Bake 25 minutes. Let set 5 minutes before cutting into wedges. Serve with sour cream.

Hot Mess Brownies

Ingrédients:

•  7 oz. marshmallow fluff 
• 8oz salted caramel sauce (I used Trader Joe’s) 
• 12 oz semisweet chocolate, chopped finely 3 TBSP unsalted butter
• 1 batch Ina Garten’s Outrageous Brownies 

 

Instruction:

1. Prepare the brownies as directions indicate. Cut brownies and place them onto a wire rack with a drip pan at the bottom to catch any chocolate or caramel that might drip down.
2. While brownies are cooling heat in a double boiler the chocolate and the butter until it becomes smooth and has a sheen to it.
3. While still slightly warm add a spoonful of marshmallow fluff onto each brownie. How many brownies you get depends on how big you cut your brownie. I cut mine pretty big.
4. The marshmallow will start to spread. Put a spoonful of caramel on top of the marshmallow. It will also spread a little.
5. Then spoon some of the chocolate on top of the marshmallow and caramel. It will spread as well but will eventually harden back up.
6. When the chocolate has hardened again they will be ready to serve. Clearly these are messy to eat but ridiculously good.

POKE TURTLE BROWNIES

Ingredients :

Brownies:
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup semi-sweet chocolate chips
1 1/4 cup pecans, roughly chopped, divided
1 cup butter (2 sticks), melted
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
4 large eggs
2 teaspoons vanilla extract
3/4 cup Easy Caramel  or store bought, divided
1/4 cup mini semi-sweet chocolate chips (may sub regular)
  Chocolate Frosting:
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
2-3 tablespoons milk
6 tablespoons butter, softened
1/4 cup + 2 tablespoons cocoa powder
2 tablespoons light corn syrup (may substitute honey)

Instructions:

1. Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
2. Brownies: Add butter, sugar and cocoa powder to stand or hand mixer and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla.
3. In a separate bowl, mix together flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup semi-sweet chocolate chips and 3/4 cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.
4. Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
5. Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
6. Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
7. You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.