yummyrecipes05

CINNAMON AND SUGAR PULL-APART BREAD Dough 2 3/4 cup plus 2 Tbsp. all-purpose flour 1/4 cup sugar 2 1/4 tsp. active dry yeast (1 packet) 1/2 tsp. salt 4 Tbsp. butter 1/3 cup whole milk 1/4 cup water 2 eggs (at room temperature) 1 tsp. pure vanilla extract Filling 1 cup sugar 2 tsp. cinnamon 1/4 tsp. nutmeg 4 Tbsp. butter, melted ingredients In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside. In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the d

Ingredients COOKIE 3/4 cup granulated sugar 2 tablespoons butter-flavored shortening 2 tablespoons butter room temperature 1 egg room temperature 1/4 cup buttermilk room temperature 1/4 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt SUGAR CINNAMON MIXTURE 1/2 cup brown sugar 1/2 tablespoon cinnamon 2 tablespoons butter melted CREAM CHEESE FROSTING see note 2 oz. cream cheese room temperature 2 tablespoons butter room temperature 1/2 cup + 2 tablespoons powdered sugar 2-3 teaspoons milk may need more or less to achieve desired texture vanilla extract splash Instructions Preheat oven to 350 F. To make the cookies, cream together sugar, butter, and shortening. Mix in egg, buttermilk and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients into wet ingredients

Ingredients 1 Spice Cake Mix 2 eggs 1/4 cup oil 1 can pumpkin 15 oz Cinnamon sugar topping 2/3 cup sugar 2 tbsp cinnamon 1/4 cup butter melted Instructions In a bowl, whisk together the pumpkin, eggs, and oil until combined. Stir in the spice cake mix until combined. Preheat donut maker. Meanwhile, pour cake batter into a gallon size ziplock bag. Snip off a corner to make a dime sized hole. When donut maker is preheated, spray it with nonstick spray. Pipe out batter into each donut well, filling the bottom half of the donut well. Close the donut maker and cook for 5 minutes. Remove donuts to cooling rack and continue with the next batch. You'll be able to make about 36 mini donuts. Place melted butter in one small bowl. Mix together cinnamon and sugar in another small bowl. Dip the top side of each donut quickly in butter, then in the cinnamon sugar. Donuts taste best when completely cool. Store in a covered container at room temperature. No

Ingredients Crumble 3/4 cup all-purpose flour 2/3 cup packed brown sugar 1/2 cup large flake oats 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , cut into cubes Apple Filling 6 large apples , I recommend Granny Smith 3 tablespoons unsalted butter , melted 3 tablespoons all-purpose flour 2 tablespoons water 1/3 cup white sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Instructions Preheat the oven to 350F degrees. Grease a 2-quart baking dish. In a medium bowl stir together the flour, brown sugar, oats, cinnamon & salt.  Add in the butter and cut it in using a pastry cutter or rub the butter into the dry ingredients using your fingers. At the end it should be crumbly in texture, but no large chunks of butter should remain. Place in the fridge as you make the filling. Peel and slice the apples into thin slices about 1/8 - 1/4 inch thick.  Whisk together the melted butter, flour, water, sugar, cinnam

INGREDIENTS 1/2 cup unsalted butter, melted 1 tablespoon cooking oil, (olive oil or coconut oil are fine) 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)* 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup all purpose (or plain) flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt INSTRUCTIONS Preheat oven to 175°C | 350°F. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.) Bake for 20

Ingredients 4 oz cream cheese softened 4 1/2 cups powdered sugar 1/2 teaspoon mint extract several drops of green gel food color 1 cup heavy whipping cream 10 oz semi-sweet chocolate chips Instructions Combine cream cheese and one cup of powdered sugar in a large bowl and use a stand mixer or hand mixer to combine. Add the extract and gel food color and mix until combined. Gradually add the rest of the powdered sugar and mix until combined, scraping down the sides of the bowl as needed. Use your hands to combine the ingredients if your mixer is not up to the task. (I usually end up using my hands because it's faster.) Line a large baking sheet with parchment paper. Scoop out a teaspoon of the dough and form into a ball using the palm of your hands. Place it on the prepared baking sheet. Repeat with the rest of the dough. Use the end of a wooden spoon or a small measuring spoon to create indentions in each bowl. Dust the measuring spoon with powdered su

INGREDIENTS FOR THE BROWNIE LAYER: 10 oz butter cubed 17 1/2 oz granulated sugar (2 1/2 cups) 5 1/4 oz unsweetened cocoa powder (1 3/4 cups) 1 tsp salt 1 tsp vanilla extract 1/2 tsp peppermint extract 4 eggs 4 1/2 oz flour (1 cup) FOR THE MINT CHOCOLATE CHIP MOUSSE LAYER: 12 oz white chocolate chips or chopped white chocolate 2 cups heavy cream divided use 1/4 tsp salt 2 1/2 tsp unflavored powdered gelatin (1 packet) 2 tbsp cold water 3/4 tsp peppermint extract Green and yellow food coloring 3 oz semi-sweet chocolate (1/2 cup), finely chopped FOR THE CHOCOLATE GLAZE: 4 ounces semi-sweet chocolate finely chopped 1/2 cup heavy cream INSTRUCTIONS TO MAKE THE BROWNIE LAYER: Preheat the oven to 350 F. Line a 9x13-inch pan with foil, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray. Place the butter, sugar, cocoa powder, and salt in a large saucepan set over medium-low heat. Warm the mixture, st

Ingredients 1 18 oz box red velvet cake mix* 2/3 cup unsalted butter , melted 2 large eggs 1 cup white chocolate chips Instructions Preheat the oven to 350F degrees & line cookie sheets with parchment paper Beat together the cake mix, melted butter & eggs until smooth. Mix in the chocolate chips. I like to mix in 3/4 cups & reserve the rest for placing on top of each cookie. Form into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet. Optionally dot the top of each cookie with a few extra chocolate chips. Bake for 8-11 minutes, or until the tops look set. Cool for 10 minutes, then transfer to a wire rack to continue cooling.  Notes *If your box of cake mix is 15oz, I recommend using 1/3 cup melted butter instead.  This article and recipe adapted from this site

Ingredients 57 g / 1/2 stick / 1/4 cup unsalted butter 1/2 can / 200g / 7 oz sweetened condensed milk 100 g / 1/2 cup packed / 3.5oz dark brown sugar 1 1/2 tablespoons liquid glucose (or light corn syrup) (notes) 100 g white chocolate, chopped 2 teaspoons vanilla extract 500 g milk chocolate 1 1/2 cup puffed rice Instructions Chop the white chocolate up finely. Line a square 8x8 inch baking pan with baking paper. Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved. Bring the mixture to a gentle simmer and simmer while stirring for another 5-6 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again). Take the mixture off the heat and mix through the vanilla and white chocolate until fully melted and incorporated. Set aside while you prep

Ingredients Cheesecake Mixture 8 oz cream cheese softened 1/4 cup white sugar 1 egg 1 cup white chocolate chips Brownie Mixture 1/4 cup butter 1 cup milk chocolate chips 1/2 cup white sugar 2 eggs 2/3 cup all purpose flour 1/2 tsp baking powder 1/4 tsp salt Instructions Preheat oven to 350. In a mixing bowl, combine cream cheese, ¼ cup sugar and 1 egg and beat until smooth. Stir in 1 cup white chocolate chips until well combined. Set aside. On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter and milk chocolate chips; stir until its just melted and blended together. Mix in the remaining ½ cup sugar and 2 eggs. In a separate bowl, mix your flour, baking powder, and salt; stir into your chocolate mixture until evenly blended. Pour half of your batter into a greased 9x9 baking pan. Spread the cream cheese mixture over the chocolate layer. To

INGREDIENTS 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks ½ cup Dijon mustard ½ cup buttermilk 4 garlic cloves, peeled a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves) zest of one lemon Kosher salt and freshly ground black pepper 2 cups fresh breadcrumbs 1/4 cup olive oil INSTRUCTIONS Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs

Ingredients 3 cups chicken cooked and shredded 6 oz cream cheese softened 1/3 cup sour cream 1/2 cup salsa 1 1/2 cups colby jack cheese 1 1/2 cups baby spinach chopped and stems removed 12 6 inch corn tortillas vegetable or canola oil for frying Instructions Heat ½" oil in a sauce pan on medium heat. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides. Repeat until all the tortillas are filled, rolled and fried. Set on paper towels to drain. Serve warm and ENJOY! This article and recipe adapted from this site

INGREDIENTS 4 chicken breasts boneless, skinless 1 cup Caesar salad dressing (click for homemade recipe) ½ cup sour cream (optional) 1-1½ cup Parmesan cheese grated INSTRUCTIONS Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken

Ingredients 1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!) 3 boneless, skinless chicken breasts (uncooked) 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt) dash black pepper 1/8 teaspoon dried oregano 1/8 teaspoon dried basil 1 cup water Instructions Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot. Season one side of the chicken breasts. After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter. Add seasoning on the second side. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet. Place the chicken on the trivet. Lock the lid, and cook on manual high for 5 minutes. Allow the chicken to naturally release for 5 minutes, and then qui

INGREDIENTS 2 Tbsp butter 1 small yellow onion, diced 4 large garlic cloves, minced 1/2 cup chicken broth 1/2 tsp garlic powder 1/4 tsp pepper 1/2 tsp salt 8 oz sliced mushrooms (optional) 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets 1 cup half and half 2 Tbsp flour 1/2 cup parmesan cheese 3 oz coarsely chopped spinach Salt and freshly ground pepper To make with pasta: 10 ounces uncooked fettuccine noodles or linguine noodles 3 cups water INSTRUCTIONS Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or wat

INGREDIENTS 1 lb. boneless, skinless chicken breast ($3.99) 1 tsp chili powder ($0.10) 1/2 tsp cumin ($0.05) 1/4 tsp garlic powder ($0.02) 1/4 tsp salt ($0.02) 1/2 Tbsp cooking oil ($0.02) 16 oz. jar salsa ($1.79) 15 oz. can black beans ($0.59) 1/2 cup frozen corn kernels ($0.19) 1/3 cup sour cream ($0.56) 2 oz. queso fresco* ($0.40) 1 handful fresh cilantro or sliced green onions ($0.12) 4 cups cooked rice for serving ($0.70) INSTRUCTIONS Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly, without drying out. Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spices over both sides of the chicken, and then rub it over the surface to make sure it's evenly coated. Heat a large d

Ingredients 4   large free-range organic chicken breasts   1 tablespoon lemon zest   salt and pepper   12 asparagus stalks — trimmed   4 slices mozzarella cheese   1 teaspoon garlic powder   1 teaspoon paprika   1 tablespoon extra virgin olive oil Instructions Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through. Season the inside of the chicken breasts with lemon zest, salt, and pepper. Place the chicken on your work surface, lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown. Place the chicken in the oven. Bake for 20 minutes until

INGREDIENTS BASIL COCONUT GINGER-LIME RICE 1 (14 ounce) can coconut milk 1 cup jasmine or basmati rice 1 tablespoon fresh ginger grated 1 lime juiced + zest CURRY 4 tablespoons extra virgin olive oil 1 pound boneless, skinless chicken, diced 2 bell peppers chopped 1 zucchini chopped 2 cups ears corn kernels removed from the cob (or about 1 1/2-2 frozen corn) 1 tablespoon fresh ginger grated 2 cloves garlic grated or minced 2-3 tablespoon thai red curry paste I use 3 1 (14 ounce) can coconut milk 1 tablespoon fish sauce 1/2 cup fresh basil chopped 1 mango diced 1 jalapeño seeded + diced fresh naan and goat cheese, for serving INSTRUCTIONS RICE 1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit

Ingredients To deep fry chicken strips, 600 grams Chicken breast, cut into long Sunflower Oil, to deep fry 1 tsp Garlic paste 1 tsp Ginger paste 1 tsp Soy sauce 1 Egg Salt 3 tablespoons   Cornflour 1 tablespoon Plain flour For sauce 3 tablespoons Spring onion greens, chopped 3 tablespoons   Chopped garlic 1 Green chili, chopped 5 Dried whole red chilies 5 Dried red chilies each broken into pieces 1 Onion, chopped 2 tablespoons   Chili sauce 1 1/2 tablespoons Tomato sauce 1 teaspoon Soy sauce 1 tsp Vinegar 1/2 cup Water 1/2 teaspoon Sugar to taste Salt STEPS To deep fry chicken Mix together all ingredients to deep fry chicken except chicken and oil. Add chicken pieces and mix well with hands so the chicken strips are coated well with the marinade. Let it rest for fifteen minutes. Heat oil in a wok over high flame. Once the oil is hot, lower the flame a bit, add chicken pieces and fry to a crispy golden brown. Remo