Mississippi Mud Cookies

These cookies are so rich and gooey! Thank you A Dash of Sanity

 

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs, beaten

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

Pinch salt

3 cups miniature marshmallows

3 cups pecans, coarsely chopped

 

Chocolate Frosting

½ cup butter

1/3 cup milk

6 tablespoons unsweetened cocoa

3 ½ cups powdered sugar

1 teaspoon vanilla extract

 

• Preheat the oven to 375 degrees F.
• Line baking sheets with parchment paper.
• In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs.
• In a medium bowl, stir together the flour, cocoa, baking soda and salt.
• Gradually add the flour mixture into the butter mixture and blend until combined.
• Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet
• Bake 9- 10 minutes,  pull out pan and add 6-8 miniature marshmallows to each cookie
• Put back in the oven for 1 more minute.
• Remove and immediately sprinkle 1 tablespoon or more of pecans onto the marshmallows
• Press these in, gently!
• Set aside and allow to cool on a baking rack.
• Once cool remove and make frosting.   
• In a medium mixing bowl, add powder sugar and vanilla, set aside.
• In a small sauce pan combine first 3 ingredients and heat over medium heat
• Stir constantly, about 3-4 minutes or until butter melts.
• Remove from heat, and pour into powdered sugar and vanilla
• Stir with a whisk until smooth.
• Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 ½ tablespoons.
• Dress all the cookies and if there is extra frosting, add more too each one.
• Let frosting cool and harden before serving.

Chicken Cordon Bleu Pasta

Quick, easy and economical. Thank you $5 Dinners

 

1 lb. penne or small shell pasta

2 small chicken breasts, diced

1 tsp olive oil

1 cup ham, diced

4 slices bacon, chopped

Salt and pepper

2 cups heavy cream

8 oz. cream cheese

2 cups shredded Swiss cheese, divided

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

about 1 cup bread crumbs
 

• Preheat oven to 350 F.
• Cook the pasta according to package.
• Drain and add to 9×13-inch glass baking dish.
• While the pasta is cooking, saute the chicken in a small skillet in the olive oil, for about 6 to 8 minutes, or until cooked through.
• While the chicken is sauteing, chop the ham.
• Cook the bacon in another small skillet or in the microwave on a plate with paper towels.
• In a small saucepan, melt the cream cheese, stirring often, then stir in the cream,
• Add 1 cup of the Swiss cheese, the garlic powder and onion powder.
• Once creamy, add the cooked chicken, bacon and ham.
• Pour over the pasta in the dish and mix together, gently.
• Add the other 1 cup of Swiss cheese and the bread crumbs over the top
• Bake for 15 minutes, or until cheese has melted.



Key Lime Pie Sheet Cake

This dessert is fun, easy and everything that is delicious. It’s just the right amount of sweet, tang, cake and cream. Thank you Laurens Latest

1 16.5oz white cake mix eg Duncan Hines
Ingredients to complete cake mix {eggs, water, oil}
2 tablespoons finely grated lime zest

Topping:
8 oz. softened cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lime juice
2 tablespoons finely grated lime zest
1 teaspoon vanilla

Whipped Cream:
2 cups heavy cream
1/3 cup powdered sugar
1 tablespoon vanilla

• Preheat oven to 350 degrees.
• Line jelly roll pan with parchment paper or silicone baking mat and set aside.
• Make white cake mix according to package directions.
• Stir in lime zest.
• Pour into prepared pan and smooth evenly.
• Bake 12-15 minutes or until cake is completely cooked and lightly golden.
• Set aside to cool.
• For the topping: mix cream cheese with hand mixer to loosen.
• Pour in sweetened condensed milk and stir until smooth.
• Add in lime zest, lime juice and vanilla until smooth and filling has thickened.
• Pour over cooled cake and spread evenly.
• Refrigerate 1-2 hours covered in plastic wrap to set.
• For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into peaks.
• Spread whipped cream over lime filling.
• Top with lime zest and serve



Cilantro Lime Chicken Kebabs

Garlic, red pepper, lime and cilantro make a zesty marinade for chunks of chicken breasts before threading them on skewers and putting in the oven

 

½ cup fresh lime juice

2 teaspoons kosher salt

½ teaspoon fine pepper

1 teaspoon crushed red pepper

2 teaspoons garlic, minced

½ cup cilantro, chopped

½ cup olive oil

4 (6-ounce) boneless, skinless chicken breasts

Choice of vegetables cut into chunks...eg onion, bell pepper, mushrooms, tomatoes

 

• Cut the chicken into bite sized chunks
• Place in zipper-seal bag.
• Mix marinade ingredients and pour over chicken.
• Marinate at least 2 hours or overnight.
• Soak wooden skewers in water to prevent them burning
• Remove chicken from bag.
• Thread chicken on the skewers, alternating with the vegetables
• Pre heat the oven to 400 degrees.
• Spray a non stick pan with cooking spray and place skewers ½ inch apart on pan.
• Bake for 20-30 minutes, turning halfway,  until cooked through.

Coconut Lime Pound Cake

Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze. Thank you Crème de la Crumb

 



½ cup (one stick) butter, softened

1½ cups sugar

½ cup plain greek yogurt (may substitute sour cream)

3 eggs

½ teaspoon vanilla

zest of 2 limes

juice of 1 lime

1½ cups flour

¼ teaspoon baking soda

 

Glaze:

1½ cups powdered sugar

juice of 1 lime

2 teaspoons coconut extract

1-1½ tablespoons heavy cream, or half and half, or other milk

optional: shredded coconut

 

• Preheat oven to 350.
• Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
• In a large bowl cream together sugar and butter until light and fluffy.
• Add Greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth.
• In a medium bowl whisk together flour and baking soda.
• Add dry ingredients to wet ingredients and mix until smooth.
• Pour batter into prepared pan.
• Bake 60-80 minutes until an inserted toothpick comes out clean.
• Allow cake to cool completely on a wire rack.
• When cake has cooled completely, prepare the glaze.
• Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable.
• Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly.
• Sprinkle with shredded coconut if desired.
• Allow to cool completely before slicing.
• Store in airtight container.

 

Raspberry Dark Chocolate Banana Bread

A fantastic quick bread that is so good with your morning coffee. Thank you Recipe Boy



 

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved fresh (not freshly washed) raspberries, tossed in 1 tablespoon all-purpose flour
 

• Preheat oven to 350°F.
• Spray a 9x5-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the flour, baking soda and salt.
• In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute).
• Add the eggs one at a time, beating well after each addition.
• Add the banana, yogurt, and vanilla; beat until blended.
• Stir in the flour mixture; just until moist.
• Don't over-mix.
• Stir in the chocolate chunks and then gently stir in the raspberries.
• If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
• Spoon the batter into the prepared pan.
• Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further
• Cool 15 minutes in the pan on a wire rack.
• Remove from pan and cool completely on the wire rack.



The Perfect Peach Pie

The flavor of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavor and natural sweetness to come shining through. Thank you Bunny's Warm Oven

 

 

 Pie crust recipe yielding two crusts for a 9 inch pie ...or

1 (15 ounce) package pastry for a 9 inch double crust pie

 

1 egg,beaten

5 cups,sliced,peeled fresh peaches

1 Tablespoon lemon juice

1/4 cup all purpose flour

1/4 cup cornstarch

3/4 cup white sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 Tablespoons cold butter

 

• Preheat oven to 450 degree
• Blanche your peaches in boiling water 45-60 seconds and the skin will peel off easily and slice.
• In a large bowl combine the sliced peaches and lemon juice, gently toss together. 
• Place the sliced peaches in a colander to drain.
• Don’t skip this step, this eliminates some of the juice so your pie won’t be soupy after it’s cut. 
• Drain peaches about 10 – 15 minutes. 
• Place drained peaches in a large bowl.
• Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. 
• Brush the pie crust (bottom and sides) with a little of the beaten egg.  
• Keep the rest of the beaten egg to brush on the top crust.
• In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt.
• Stir to combine.   
• Pour the flour mixture over the drained peaches and gently fold them together.
• Pour peaches into the bottom pie crust and dot with butter. 
• Place the top crust over the peaches and flute edges.  
• Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. 
• You can sprinkle sugar on top of the crust for decoration if you like. 
• Place pie on a baking sheet, so there’s no chance of spills in the oven.
• Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. 
• Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits. 
• If your pie edges brown to quickly, cover the edges with strips of  aluminum foil  and continue baking.