Christmas Jello

 Although easy to make, this takes a while.   You have to let the bottom layer cool, before adding the next layer.  You have to have the middle layer sit for a few hours to firm up and then the same with top layer.   I make this the day before I need it.  

CHRISTMAS JELLO

(serves 12-16)

Crust Ingredients:

*1/2 cup butter, softened

*1 cup all-purpose flour 

*1/4 cup light brown sugar, packed

*1/2 cup chopped pecans

Middle Layer Ingredients:

*1 (3 ounce) box of lime jello

*1 cup boiling water

*1 (8 ounce) package cream cheese, softened

*1/2 cup powdered sugar

*1 1/2 cups heavy cream

Top Layer Ingredients:

*2 (3 ounce) boxes strawberry jello

*3 cups boiling water

*1 cup ice

Crust Directions:

~Preheat oven to 375 degrees.

~Mix 1 cup all-purpose flour, 1/2 cup softened butter, and 1/4 cup chopped pecans until well mixed.

~Stir in 1/2 cup chopped pecans until well incorporated.

~Press into a 9X13 inch baking pan.

~Bake for 13-15 minutes.

~Remove from oven and allow to cool completely.

Middle Layer Directions:

~In a small bowl, whisk 1 cup boiling water and 1 (3 ounce) box lime jello together until jello is dissolved.

~Set aside and allow to cool to room temperature.  

~In a medium mixing bowl, mix 1 (8 ounce) softened cream cheese and 1/2 cup powdered sugar together until smooth.

~Mix in cooled lime jello.

~In a clean mixing bowl whip 1 1/2 cups heavy whipping cream until soft peaks form (do not overheat or you will get butter).

~Fold whipped cream into jello mixture until well incorporated.

~Spread over cooled crust.

~Cover and refrigerate until mixture sets (about 1- 1 1/2 hours).

Top Layer Directions:

~In a medium bowl, whisk 2 cups boiling water and 2 (3 ounce) boxes strawberry jello until jello has dissolved.

~Add in one cup ice and stir until ice has dissolved (if some of the ice doesn't melt, just remove it).

~Gently pour over middle layer.

~Cover and refrigerate until top layer has set (about 2-3 hours).

Cheddar Dill Bread

 I like using this bread for a patty melt, burger, grilled chicken or meatloaf sandwich.  You can use dried dill wee with this, but I think fresh tastes better.

CHEDDAR DILL BREAD

(1 loaf)

Ingredients:

*1 cup warm water

*1 teaspoon granulated sugar

*1 1/2 teaspoons active dry yeast

*3 cups bread flour (360 grams)

*1 teaspoon salt

*3 tablespoons fresh dill weed (2 teaspoons dried)

*3 1/2 tablespoons butter, melted

*1 cup sharp shredded cheese

Directions:

~Grease a bread pan.

~In a large mixing bowl,  add 1 cup warm water, 1 teaspoon granulated sugar, and 1 1/2 teaspoons active dry yeast, mix slightly.

~Allow to sit for 5-10 minutes for mixture to proof (become foamy).

~Add 3 cups bread flour, 1 teaspoon salt, 3 tablespoons fresh dill weed, and 3 1/2 melted butter until mixture is well incorporated.

~Add 1 cup sharp shredded cheddar cheese.

~Knead dough for 6-8 minutes or until dough is smooth and elastic.

~Place into a greased bowl and cover.  

~Allow to rise until double, about 1 hour.

~Shape dough into a loaf and place in greased loaf pan.

~Cover and allow to rise until almost double in size, about 40-60 minutes.

~Preheat oven to 350 degrees.

~Bake for 30 minutes.

~Turn immediately, onto a cooling rack.

~Brush top with a small amount of melted butter.

~Wrap with a clean dry tea towel until completely cooled (this helps keep the loaf soft).

Small Batch Tangerine Upside-Down Cake

 This is a very moist cake.  A great cake to make at Christmas time.

SMALL BATCH TANGERINE UPSIDE-DOWN CAKE

(seves 4-6)

Ingredients:

*1 tablespoon butter

*1 tablespoon all-purpose flour

*1 tablespoon granulated sugar

*3 tangerines, peeled and cut in half horizontally 

*2 large eggs

*2 tangerines, peeled and cut into small pieces 

*1 cup granulated sugar

*Zest of 3 tangerines

*2/3 cup vegetable oil

*2/3 cups water

*1 3/4 cup all-purpose flour

*2 teaspoon baking powder

*pinch of salt

*powdered sugar for dusting

Directions:

~Preheat oven to 350 degrees.

~Grease a small casserole dish (mine is 10.5 X 5 inches with 1 tablespoon butter, up the sides and on the bottom.

~Sprinkle 1 tablespoon all-purpose flour over the bottom of the casserole dish.

~Sprinkle 1 tablespoon granulated sugar over top of the flour.

~Place 

~In a medium bowl, whisk 2 large eggs.

~Add the whisked eggs & 2 chopped up tangerines to a blender and mix well (I use my immersion blender into the bowl).

~Once blended well, pour into a fine mesh strainer over a clean mixing bowl.

~Stir in 1 cup granulated sugar until mixed well.

~Stir in zest from three tangerines, 2/3 cup vegetable oil, and 2/3 cup water until well mixed.

~Sift in 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt.

~Stir until smooth.

~Gently pour over tangerines in prepared casserole dish.

~Bake for 40 minutes or until toothpick inserted into cake comes out clean.

~Allow to cool for 30 minutes.

~Flip onto a dish and sprinkle with powdered sugar.

Chicken Cutlets

 Quick and easy to make.  They freeze well or even quicker meals in the future.  This recipe is easy to cut in half or double in size.

CHICKEN CUTLETS

(serves 8)

Ingredients:

*2 boneless, skinless chicken breasts (about 2 pounds)

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon paprika

*1/2 cup all-purpose flour

*2 large eggs

*1 teaspoon water

*1 cup panko bread crumbs

*1 1/2  cups Italian bread crumbs

*1/2 cup freshly grated parmesan cheese

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1 tablespoon dried parsley

*1 teaspoon Italian seasoning

*1-2 cups canola oil or vegetable oil 

*lemon wedges (optional)

Directions:

~Slice each chicken breast in half horizontally.

~Place chicken into a large zip-lock bag or between plastic wrap, and pound to 1/4-inch thickness.

~Season with desired amount of salt & pepper (I just do it lightly because I'm adding salt & pepper to the flour mixture).

~In one medium bowl, whisk 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon paprika.

~In another medium bowl, whisk 2 large eggs and 1 teaspoon water.

~In another medium bowl, stir 1 cup panko bread crumbs, 1 1/2 cups Italian bread crumbs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 tablespoon dried parsley and 1 teaspoon dried Italian seasoning until well incorporated.

~Dredge each chicken cutlet lightly in the flour, shaking off any excess.

~Dip each cutlet not the egg wash, allowing any excess to drip off.

~Set breaded cutlets on a cooling rack or tray and allow to set of 5-10 minutes while the oil is heating up.

~Press each cutlet into the breadcrumb mixture, making sure all sides are well coated.

~Heat up 1-2 cups canola or vegetable oil in a large skillet (oil should of about half way up the pan) over medium heat.

~Heat until the oil is shimmering (350-375 degrees).

~Fry for about 2-3 minutes per side or until a deep golden brown (internal temperature 165 degrees).

~Transfer onto a wire rack and sprinkle lightly with salt.

~Squeeze some lemon juice over cutlets and serve (optional).

Cinnamon Roll Poke Cake

 If you like cinnamon rolls, then you will love this cake.

CINNAMON ROLL POKE CAKE

(serves 12)

Cake Ingredients:

*1 (15.25 ounce) box white cake mix

Filling Ingredients:

*5 tablespoons butter

*1/2 cup brown sugar, packed

*3 teaspoons ground cinnamon

*2 teaspoons vanilla extract 

*1 (14 ounce) can sweetened condensed milk 

Frosting Ingredients:

*1/2 cup butter, softened

*1 (8 ounce) cream cheese, softened

*2 teaspoons vanilla extract

*2 teaspoons heavy cream

*2 1/2 cups powdered sugar

Cake Directions:

~Spray a 9x13 inch baking dish with cooking spray.

~Mix cake as direction on package.

~Pour batter into prepared baking dish and bake as direction on the package.

~Using the handle of the wooden spoon, poke holes in the cake about 1/2 inch apart while cake is still warm.

~Allow to cool completely before pouring filling in.

Filling Directions:

~In a medium microwaveable bowl, whisk 5 tablespoons butter, 1/2 cup packed brown sugar, 3 teaspoon ground cinnamon, 2 teaspoons vanilla extract, and 1 (14 ounce) can sweetened condensed milk until well incorporated.

~Place bowl in microwave and heat on high for 1 minute.

~Stir and heat for 1 minutes and stir again until completely smooth and runny (cook for another 30 seconds if needed).

~Pour mixture evenly over cake, making sure it pours down the holes.

~Use a spatula to spread the fillings over cake helping it go down the holes.

Frosting Directions:

~Using a mixer, in a medium bowl, cream 1/2 cup butter and 1 (8 ounce) package of softened cream cheese , on medium speed until smooth.

~Reduce speed to low and add 2 teaspoons vanilla extract, 2 teaspoons heavy cream, and 2 1/2 cups powdered sugar and mix until smooth (if frosting is to thick add a little bit more heavy cream).

~Spread evenly over cake.

No Bake Coffee Cream Pie

 Quick to make, but you do want it to freeze for at least 4 hours before serving.  I do take it out of the freezer about 15 minutes before cutting.

NO BAKE COFFEE CREAM PIE

(8 servings)

Ingredients:

*1 (9-inch) chocolate graham cracker crust (I make my own)

*4 (3.4 ounce) box instant vanilla pudding

*2 cups heavy cream

*1 cup strong brewed coffee

*1/2-1 cup powdered sugar (optional)

*1 mocha flavored chocolate bar

*6-12 expresso beans (optional)

Directions:

~In a large mixing bowl, whisk 2 cups heavy cream, 4 (3.5 ounce) boxes instant vanilla pudding, and 1 cup strong brewed coffee until well mixed, smooth, thick & fluffy (do not overheat).

~Taste filling, if it's not sweet enough, then mix in 1/2-1 cup powdered sugar. 

~Pour into a 9-inch graham cracker crust and smooth out.

~Grate desired amount of mocha chocolate bar evenly over top of pie.

~Cover and freeze for at least 4 hours.

~Remove from freezer 15 minutes before ready to cup.

~ Top with a few dollops of whip cream.

~Place a espresso bean on each dollop of whip cream.

Graham Cracker Crust

 You can make this with any flavor graham crackers you want.  I normally use plain, but sometimes I use chocolate.  When I make the plain crust, I like to add 1 teaspoon ground cinnamon to the mixture.

GRAHAM CRACKER CRUST

(1 crust)

Ingredients:

*1 1/2 cups finely ground graham crackers crumbs

*1/3 cup granulated sugar

*6 tablespoons butter, melted 

Directions:

~Preheat oven to 375 degrees.

~In a medium bowl, add 1 1/2 cups finely ground graham cracker crumbs, 1/3 cups granulated sugar, and 6 tablespoons melted butter together until well incorporated.

~Press mixture onto the bottom and up the sides of  a 9-inch pie plate.

~Bake for 7 minutes.

~Remove from oven and allow to cool completely on a cooling rack.

Single Serving Blueberry Crisp

Quick, easy and good.  I use fresh blueberries, but you can use frozen.  Just thaw them out first.

SINGLE SERVING BLUEBERRY CRISP

Filling Ingredients:

*1/2 cup blueberries

*1 teaspoon all-purpose flour

*1 teaspoon granulated sugar

*dash of ground cinnamon

Topping Ingredients:

*2 tablespoons melted butter

*1 tablespoon old fashioned roll oats

*1 tablespoon all-purpose flour

*1 tablespoon light brown sugar, packed

Filling Directions:

~Preheat oven to 350 degrees.

~In a small bowl whisk together 1 teaspoon all-purpose flour, 1 teaspoon granulated sugar, and a dash of ground cinnamon until well combined.

~Stir in 1/2 cup blueberries until well coated.

~Place into a small ramekins or oven safe bowl/pan.

Topping Directions:

~In a same small bowl, mix 1 tablespoon old fashioned rolled oats, 1 tablespoon all-purpose flour, 1 packed tablespoon brown sugar, and 2 tablespoons melted butter until well incorporated.

~Sprinkle on top of blueberry mixture.

~Bake for 15-20 minutes or until berries are hot and topping is a golden brown.

Eclair Cake

 It's best to make this dessert the day before you need it or at least 8 hours before.   It's also super easy to make.  I do make my own cool whip and it even makes it better. 

 

ECLAIR CAKE

(serves 12-16)

Cake Ingredients:

*1 (16 ounce) box graham crackers

*2 (3.25 ounce) boxes instant French vanilla pudding

*3 1/2 cups whole milk

*1 (8 ounce) container cool whip, thawed

Topping Ingredients: (I like to double the topping recipe)

*1 1/2 cups powdered sugar

*1/3-1/2 cup unsweetened cocoa

*3 tablespoons butter, softened

*1/3 cup whole milk

*2 teaspoons light corn syrup 

*1 teaspoon vanilla extract

Cake Directions:

~Layer a single row of graham crackers in the bottom of a 9x13 inch baking dish.

~In a large bowl, whisk together 2 (3.5 ounce) boxes French vanilla pudding and 3/12 cups whole milk until mixture thickens and is lump free.

~Fold in 1 (8 ounce) container of thawed cool whip until well incorporated.

~Pour half of the mixture over the graham crackers, and spread it until it coats all the crackers.

~Layer another single layer of graham crackers over the pudding mixture.

~Spread the remaining pudding mixture evenly over the graham crackers.

~Layer one more singe layer of graham crackers.

Topping Directions:

~In a large bowl, whisk together 1 1/2 cups powdered sugar, 1/3-1/2 cup unsweetened cocoa, 3 tablespoons softened butter, 1/3 cup whole milk, 2 teaspoons corn syrup, and 1 teaspoon vanilla extract until well mixed and no lumps.

~Gently spread evenly over graham crackers.

~Cover with plastic wrap and refrigerate overnight or for at least 8 hours.

Cool Whip

Cool Whip as 12 ingredients, this only has 2.  So much healthier of you.

      This looks a little yellow, because I only had French vanilla pudding

COOL WHIP

(makes about 8 ounces)

Ingredients:

*2 cups heavy cream

*1 (ounce) box vanilla instant pudding

Directions:

~In a large mixing bowl, whisk 2 cups heavy cream and 1 (once) box vanilla instant pudding (or 1/2 cup homemade pudding mis) until thick like cool whip.

~Place into a large container and refrigerate until ready to use.

Slider Buns

 These are so soft and fluffy.    Great for a dinner roll or a slider bun.  Top with sesame seeds to make it even better.

SLIDER BUNS

(makes 12)

Ingredients:

*1 cup warm milk (240 ml)

*2 1/4 teaspoons active dry yeast (7 g)

*2 tablespoons granulated sugar (30 g)

*2 tablespoons butter, softened (40 g)

*1 large egg

*3/12 cups bread flour (437 g)

*1/2 teaspoon salt (7 g)

Directions:

~In a medium bowl, combine 1 cup warm milk, 2/14 teaspoons active dry yeast, 2 tablespoons granulated sugar, 2 tablespoons butter, and 1 large egg.

~Stir and allow to sit until mixture foams (5-10 minutes).

~In a large mixing bowl, stir 3 1/2 cups bread flour and 1/2 teaspoon salt together.

~Add yeast mixture to flour mixture and combine until well mixed.

~Knead dough until smooth and elastic (8-10 minutes if using a mixer, closer to 15 minutes if doing it by hand).

~Shape dough into a ball.

~Place dough into a large greased bowl, and cover with a damp clean cloth or plastic wrap.

~Allow dough to double in size about 1 hour.

~Transfer dough into a lightly floured surface and shape dough into a log.

~Divide dough into 12 equal pieces.

~Shape each piece into a tight ball and place on a greased 9x13 inch baking dish.

~Cover with a clean damp cloth or plastic wrap  until double in size (about 45-60 minutes).

~Preheat oven to 350 degrees.

~Gently brush each roll with an egg wash (1 egg white & 1teaspoon water).

~Top with sesame seeds or poppy seeds if you choose.

~Bake for 13-15 minutes.

Meatball Sliders

 Yummy!   Great for appetizers or even a dinner.  Great for a Super Bowl party.  Really easy to double this recipe.

MEATBALL SLIDERS

(makes 12)

Meatball Ingredients:

*1 pound ground beef

*1 tablespoons dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 small yellow onion, grated (or chopped fine)

*1 tablespoon sour cream

*1 large egg, whisked

*1 1/4 cup Italian bread crumbs

Garlic Sauce Ingredients:

*1/4 cup butter

*1-2 garlic cloves, minced 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1 teaspoon dried parley

*1/2 teaspoon dried oregano

*1/4 teaspoon onion powder

Toppings 

*1 cup marinara sauce 

*1 (12 pack) Hawaiian sweet rolls (or make your own slider rolls)

*4 -6 ounces, mozzarella cheese, shredded

Meatball Directions:

~Preheat oven to 400 degrees.

~In a large bowl, mix 1 pound ground beef, 1 tablespoons dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 minced yellow onion, 1 tablespoon sour cream, 1 large whisked egg, and 1 1/4 cup Italian bread crumbs until well mixed.

~Form into meatballs (I use a cookie scoop).

~Bake for 10-15 minutes or until done.

~Remove from oven and set aside

Garlic Sauce Directions:

~In a small saucepan, heat up 1/4 cup butter, 1-2 minced garlic cloves, 1 teaspoon dried parsley flakes, 1/8 teaspoon ground black pepper, 1/8 teaspoon salt, 1/2 teaspoon ground oregano, and 1/4 teaspoon onion powder, just until hot and butter is melted.

~Remove from stove and set aside.

Let's Put It Together:

~Cut out a circle of bread from the tops of each Hawaiian Roll, large enough to put a meatball in it (careful not to poke a hole in the bottom)

~Brush garlic butter mixture over top of the rolls and inside of the holes.

~Bake for 5-10 minutes or until rolls are a light golden brown.

~Remove from oven.

~Put one spoonful of marinara sauce inside of each roll (about 1 teaspoon).

~Put a little bit of shredded mozzarella cheese over sauce (about 1 tablespoon).

~Place a cooked meatball into each hole.

~Spoon another spoonful of marinara sauce over the meatballs.

~Sprinkle remaining cheese over top of rolls.

~Bake for 5-10 minutes or until cheese has melted.

Cheesy Chicken Po Boy

 So filling and delicious.  I like to use a good sturdy bun for any hot sub.  I often make either a cheesy French bread, Italian Bread, or French Bread.

CHEESY CHICKEN PO BOY

(serves 4)    

Ingredients:

*1 loaf French bread or Italian 

*1-2 tablespoons vegetable oil or olive oil 

*3 boneless, skinless chicken breasts, thinly sliced

*2 tablespoons poultry seasoning 

*1 teaspoon onion powder

*1 teaspoon garlic powder

*1 teaspoon salt

*1 teaspoon ground black pepper 

*2 teaspoons Italian seasoning 

*1 medium yellow onion, sliced thin

*1 red bell pepper, sliced thin

*1 green bell pepper, slice thin

*2 garlic cloves, minced

*8-12  slices muenster cheese

*Mayo, desired amount

Directions:

~In  large bowl, mix 2 tablespoons poultry seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon ground black pepper, and  2 teaspoons Italian seasoning until well mixed.

~Add in 3 chicken thinly sliced boneless, skinless, chicken breasts and coat all sides with the seasoning mix.

~Preheat oven to 300 degrees.

~Heat up 1-2 tablespoons vegetable oil in a large skillet.

~Once hot, add chicken and sauté for about 5 minutes, stirring often.

~Add in 1 thinly sliced green pepper, 1 thinly sliced red pepper, and one medium sliced yellow onion.

~Cook until veggies are tender, stirring often.

~Remove from heat.

~Slice open French bread almost all the way through.

~Spread mayo on both sides.

~Place half of the muenster cheese (4-6 slices) on the bottom of the French bread.

~Spread the chicken and veggie mixture evenly over top of the cheese.

~Add remaining muenster cheese (4-6 slices).

~Close the top of the sub and place on a cookie sheet.

~Bake for 8-12 minutes, or until cheese is completely melted.

Single Serving Apple Crisp

 This is one of my favorite desserts.  I like it warm or cold.  

SINGLE SERVING APPLE CRISP 

Ingredients:

*1 apple, peeled and cut into small pieces

*1 tablespoon brown sugar, packed

*1/2 teaspoon ground cinnamon

*2 tablespoons butter, melted

*2 tablespoon brown sugar, packed

*3 1/2 tablespoons all-purpose flour

*1 1/2 tablespoons rolled oats

Directions:

~Preheat oven to 350 degrees.

~Place 1 peeled and chopped apple into a small bowl.

~Add 1 tablespoon packed brown sugar and 1/2 teaspoon ground cinnamon over the apples.

~Mix until apples are well coated.

~Place apples into a small oven proof bowl (I use a custard dish).

~In the same small bowl, add 2 tablespoons melted butter, 2 tablespoons packed brown sugar, and 1 1/2 tablespoons rolled oats and mix until well incorporated.

~Sprinkle topping evenly over apples.

~Bake for 30-35 minutes.

No Bake Pumpkin Pecan Pie

 This is unbelievably good.  It needs to sit in the refrigerator for at least 4 hours, but I like it better sitting overnight.  You can also freeze it.  Just remove from freezer about 15 minutes before serving.

NO BAKE PUMPKIN PECAN PIE

(serves 8)

Ingredients:

*1 (8-inch) graham cracker crust

*1 1/2 cups whole milk

* 1 ( ounce) package of pumpkin spice instant pudding (or vanilla pudding + 1 teaspoon pumpkin pie spice)

*2 cups heavy cream

*1 (3.4 ounce) package instant vanilla pudding

*1 cup shredded coconut

*1/2 cup chopped pecans

*2 teaspoon vanilla extract

*1/2-3/4 cup sweetened condensed milk 

Directions:

~In a large mixing bowl, whisk 1 1/2 cups cold whole milk and 1 (3.4 ounce) box of pudding instant pudding mix.

~Mix until thickened.

~Refrigerate until needed.

~In another large mixing bowl, mix 2 cups heavy whipping cream and 1 (ounce) box of vanilla pudding until it is a thick whipped cream consistency.

~Add pumpkin pie pudding mixture to whip cream mixture and fold until well mixed.

~Pour into a graham cracker crust.

~Refrigerate for at least 2 hours.

~In another bowl, mix together 1 cup shredded coconut, 1/2 cup chopped pecans, 2 teaspoons vanilla extract, and 1/2 cup sweetened condensed milk.

~Mix until well incorporated (add another 1/4 cup sweetened condensed milk if mixture is to dry and not easy to spread).

~Pour over pie and freeze for at least 4 hours or overnight.

~Remove from freezer about 15 minutes before serving.