Nutella Buttercream Frosting

A fluffy, easy, buttercream frosting featuring everyone’s favorite chocolate-hazelnut spread, Nutella. Thank you Kitchen Trteaty

1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
⅔ cup Nutella or other chocolate-hazelnut spread
1 teaspoon pure vanilla extract
Pinch kosher salt (up to ¼ teaspoon, to taste)
2 tablespoons heavy whipping cream

• With mixer, beat together the butter and powdered sugar on low until well-blended. 
• Add the Nutella and increase the speed to medium. 
• Beat for two minutes.
• Add the vanilla extract and salt and whip for an additional 30 seconds.
• Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both colour and texture.
• Enough to frost 12 cupcakes

Potato Puffs

Mashed potatoes baked into puffs in a muffin pan. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like. A great and delicious way to use up leftovers!. Thank you Cinnamon Spice

3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

• Preheat oven to 400 degrees F.
• Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
• In a medium mixing bowl whisk the eggs then mix in the sour cream. 
• Stir in both cheeses and the chives. Add potatoes and mix well.
• Spoon them into the pan filling the cups to slightly below the top.
• Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. 
• Remove from oven and let them cool 5 minutes in pan. 
• Serve with sour cream if desired

Cherry Krispie Treats with Dark Chocolate

So easy. So Pink. So yummy. Thank you Shugary Sweets

6 Tbsp butter

1 1/2 Tbsp cherry gelatin powder
16 oz pkg mini marshmallows
8 cup Rice Krispies
11oz dark chocolate, melted

• In large saucepan, melt butter with gelatin powder and marshmallows on low heat. 
• Stir constantly until marshmallows are completely melted and smooth.
• Fold in rice krispies cereal. 
• Press mixture into a buttered baking sheet.
•  Frost treats with melted dark chocolate. 
• Allow to set, about one hour. 
• Cut into squares and enjoy. 
• Store in a covered container.

 

Beef Burgundy

Ive made this recipe a couple of  times. The meat is so tender and the flavours blend perfectly. Thank you Parade

• 
  
• ⅛ lb salt pork, diced fine

1 large onion, chopped
3 Tbsp flour
½ tsp salt
¼ tsp ground pepper
2 lb stewing beef, cut into bite sized pieces
1 tsp marjoram, dried
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves
1½ cups red wine
1½ cups beef broth
20 pearl onions, trimmed and peeled
½ lb mushrooms, quartered

• Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. 
• When crisp and golden, remove and drain on a paper towel lined plate.
• Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. 
• Remove and set aside.
• Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
• Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
• Return the pork and onions to the pot and cover. 
• Simmer for 1½ hours.
• Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
• When the onions are fork-tender, the stew is done.

Chicken Club Quesadillas

Thank you Six Sisters Stuff

8 flour tortillas
8 slices deli-sliced chicken breast (or turkey works too!)
8 slices deli-sliced ham
8 slices cheddar cheese
8 strips of bacon, cooked
favorite sandwich toppings (mayonnaise, tomato, lettuce, pickles, banana peppers, etc)

• Spread mayonnaise on each of the tortillas (if using mayo). 
• Layer the chicken, ham, cheese, bacon, and other toppings on half of each tortilla
• Fold the tortilla over and press down when you are finished putting toppings on it. 
• Heat a skillet over medium heat. 
• Lightly brush melted butter (or olive oil) on both sides of the tortilla. 
• Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning over once.

Creamy Make Ahead Mashed Potatoes

Creamy mashed potatoes topped with a savory trio of cheese, onions and bacon. Thank you Taste of Home

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 green onions, chopped

• Place potatoes in a saucepan and add water to cover. 
• Bring to a boil. 
• Reduce heat; cook, uncovered, 10-15 minutes or until tender.
• Meanwhile, in a skillet, cook bacon over medium heat until crisp. 
• Remove to paper towels with a slotted spoon; drain.
• Drain potatoes; return to pan. 
• Mash potatoes, gradually adding cream cheese, sour cream and butter. 
• Stir in milk and seasonings. 
• Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. 
• Refrigerate, covered, up to 1 day.
• Preheat oven to 350°. 
• Remove potatoes from refrigerator and let stand while oven heats. 
• Bake, uncovered, 40-50 minutes or until heated through. 
• Yield: 10 servings.

Chocolate Chip Cookie Dough Pudding

3/4 cup light brown sugar, divided
1/8 teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
mini-chocolate chips

• In a medium saucepan, whisk together 1/2 cup of the sugar, salt, and cornstarch until no lumps remain. 
• Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. 
• Lower heat to medium-low and whisk until thick, about 5 minutes longer.
• Remove from heat and stir in remaining 1/4 cup sugar, vanilla and butter, until smooth.
• Pour pudding into serving bowls.
• Cover with plastic wrap, pressing onto the surface of the pudding to keep a skin from forming. 
• Chill until set. Sprinkle with chocolate chips and/or whipped cream prior to serving