Tasty Tuesday Recipe for November 19, 2024 - L is for Lime

 

Key Lime Pie Cookies-Crumbl Copycat

Ingredients

Cookies:

1 cup softened unsalted butter

1 cup packed brown sugar

¾ cup sugar

2 eggs

1 teaspoon vanilla

2 2/3 cup flour

2 cups graham cracker crumbs

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

 

Filling:

8 ounces softened cream cheese

½ cup sweetened condensed milk

1/3 cup lime juice

 Directions:

1.     Preheat oven to 350˚.

2.     Line large baking sheet with

parchment and set aside.

3.     In a stand mixer cream together

butter, brown sugar and sugar.

4.     Add eggs and vanilla and mix

until well incorporated.

5.     In a separate bowl whisk together

flour, graham cracker crumbs,

baking powder, baking soda, salt.

6.     Add the flour mixture to the wet

ingredients with a wooden spoon

or stand mixer until the dough

forms clumps.

7.     Take a golf ball size amount of

dough and roll it into a ball. Place

on baking sheet and flatten slightly.

Do not crowd cookies because they

are large.

 

Tasty Tuesday Recipe for November 12, 2024 - K is for Kneader's

 

Kneader’s Chunky Cinnamon Bread (Copy Cat)

Ingredients:

2 1/4 teaspoon active dry yeast

1/4 cup warm water

3/4 cups scalded milk

1/3 cup vegetable oil

1 egg beaten

1/4 cup sugar

1 teaspoon salt

3to 4 cups unbleached flour

Topping for inside:

2 tablespoons melted butter

½ cup sugar

½ cup brown sugar

1 tablespoon cinnamon

Frosting:  ½ cups powdered

sugar and heavy whipping cream

or half and half

 Directions:

1.     Mix yeast with water in one cup

measuring cup and stir until it bubbles.

Set aside for 5 minutes.

2.     In large mixing bowl or stand mixer

mix together milk, oil, sugar, egg and

1 cup of four. (mix by hand or with

bread hook on mixer.) Then add in the

yeast/water mixture it and stir. Add in

remaining flour 2-3 cups.

3.     Turn out on floured surface and knead

for 10 minutes or knead in stand  mixer

for 5 minutes. Form dough into a ball

and set in a greased bowl. Turn dough

over to coat.

4.     Cover with plastic wrap and let rise one

hour in a warm place.

5.     Punch dough down and take the dough

out of the bowl and lay it on your kneading

surface.

6.     Roll dough out to be twice the length of

the bread pan and 2 times the width of

the bread pan; about a 10 x 18 rectangle.

7.     Brush the dough with the melted butter

and sprinkle on the cinnamon sugar

mixture and brown sugar if desired.

8.     Roll up dough tightly and fold ends

under to fit in the pan and place in a

greased 5 x 9 bread pan. Let the dough

rise covered with plastic wrap or towel  

for 45 minutes.

9.     Bake 20 minutes at 375˚ on the lowest

rack in the oven. Tent the loaf with tin

foil to avoid overbrowning and bake for

an additional 10-15 minutes or until golden

brown. Cool 15 minutes.

 

Chef’s note: This makes great French toast! It takes about 3 ½ hours to make this!

 

Gail Hall's Rhubarb Crunch

 Ingredients:

1 1/2 cup flour

1 1/4 cup oatmeal

1 1/2 c. brown sugar

3/4 cup of butter, melted

1 1/2 teaspoon cinnamon

Mix all ingredentsuntil crumbly. Prss 1/2 of this misture into bottom of square baking pan or large pie pan sprayed with non-stick cooking spray.

6 cups diced rhubarb

1 1/2 cups sugar

1 1/2 cups water

3 Tablespoons cornstarch

1 1/2 teaspoons vanilla

Place diced rhubarb in baking pan on top of dough. Combine the remaining ingredients except vanilla and cook over medum heat until thick and clear, then stir in vanilla. Pour over the rhubarb. Top with remaining crumb mixture. Bake in 350 degree oven for about 1 hour. Serve warm with whipped cream or ice cream! Enjoy! 

Gail used to make this for Ken's birthday every year. She grew rhubarb in her yard. Now we get it from a neighbor in our Ward!!! 

Tasty Tuesday, November 5, 2024 J is Just for Kids - Banana Swirl

 

Daniel Tiger Banana Swirl -Grandma Kristie style

Freeze 2 ripe bananas in slices for each serving.

1/4 cup  Almond Milk, unsweetened

Place frozen bananas slices in blender and process until they are small chucks, then add almond milk to make it more smooth.

Serve with fresh fruit or even whipped cream. My granddaughters like to put sprinkles on top!

Tasty Tuesday October 29, 2024 - I is for Ice Cube Tray Treats - Homemade Gourmet Chocolates

 

Ingredients:

2 1/2 cups melted chocolate-semisweet,

  dark, milk or even white

2 cups fillings such as nuts, Nutella,

  peanut butter thinned with honey,

  fresh berries, dried fruit, mini

  marshmallows, jam, marshmallow

  fluff or cream, caramel sauce,

  crushed Oreos, mini M&Ms.

 

Directions:

1.       1. Melt the chocolate in themicrowave in 30 second intervals until smooth.

2.       2. Use a small cookie scoop to fill the ice cube compartment about half full then use a paintbrush to paint a thick coating,

3.       3. Freeze this tray of 10 minutes.

4.       4. Remove tray from freezer and fill it with your choice of add-ins.

5.       5. Pour spoonfuls of chocolate on top of your add ins and

spread it smoothly.

6.       6. Freeze try again for 15-20 minutes or until chocolate is fully set.

7.       7. Flip the tray gently onto a tray lined with waxed paperand tap it a bit until the

chocolate cubes fall out.

 

Chef notes: Leftovers can be

stored in a sealed container

in the fridge for up to a week.

The non-perishable fillings

(such as Nutella, marshmallows,

nuts) can be stored a covered box

for up to 3 days at room

temperature.  

Tasty Tuesday October 22, 2024 - H is for Hawaiian - Hawaiian Sweet Crockpot Chicken

 

Ingredients:

2 pounds boneless, skinless chicken

    breasts or thighs cut into small chunks

1 can pineapple chunks, (drained and

    reserve juice)

½ cup brown sugar

½ cup soy sauce

1 tablespoon minced garlic

½ teaspoon ginger

1 green pepper sliced

½ cup chopped green onions for garnish

2 tablespoon cornstarch

¼ cup  water

 

Directions:

1.     1. Prepare the Sauce-whisk together brown sugar, soy sauce, pineapple juice, minced garlic and ginger until well combined.

2.     2. Assemble the Crockpot. Place the chicken chunks in the bottom of the slow cooker. Add pineapple chunks and bell peppers on top of chicken.

3. Pour the sauce of the chicken.  Cook on low 6 to 7 hours or high

for 3 to 4 hours. 

4. About 30 minutes before serving, mix the cornstarch and water to create a

slurry. Then stir into the slow cooker to thicken the sauce. 

5.  Once the sauce has thickened serve the Hawaiian chicken hot, garnish

with chopped green onions, if desired.  Enjoy it with steamed rice.

 

Tasty Tuesday Ocotber 15, 2024- G is for Greek Yogurt- Healthy Apple Oatmeal Muffins

 

Ingredients:

1 cup rolled oats

1 cup oat flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

¾ cup brown sugar

2 large eggs

1/3 cup zero fat Greek yogurt

1/3 cup unsweetened applesauce

1 teaspoon vanilla

3 tablespoons milk

1 cup peeled and chopped apples

 

Directions:

1.    1.  Preheat oven to 350˚ F.

2.     2. Add one cup of oats to a blender and blend them into oat flour. Leave the one cup of oats whole.

3.     3. Add oats and oat flour, baking powder, baking soda, cinnamon, nutmeg. salt and sweetener to a large bowl. Thoroughly mix dry ingredients.

4.     4. Combine eggs, Greek yogurt, unsweetened applesauce, vanilla and milk; whisk together.

5.    5.  Pour the wet ingredients into the dry a little at a time until fully combined. Avoid over mixing the batter.

6.     6. Peel and core the apples. Then evenly chop them into small pieces. Gently fold the apples into the batter.

7.     7.  Line cupcake/muffin pan with liners or spray with non-stick cooking spray.

Use a large cookie scoop to pour batter into pans, forming 10 to 12 muffins.

8.     8.. Bake for 18 to 22 minutes.

 

 

 

Tasty Tuesday October 8, 2024 F is for Flourless- Monster Cookies

Ingredients:

¼ cup softened butter

½ cup sugar

½ cup brown sugar

¾ cup peanut butter

1 egg

1egg yolk

2 teaspoons vanilla

2 cups quick oats

1 teaspoon baking soda

¼ teaspoon salt

½ cup chocolate chips

½ cup mini M&Ms

 

Directions:

1.     1. Preheat oven to 350˚ F.   Line cookie sheet with parchment and set aside.

3.    2.  Beat together butter and sugars for 1 minute. Add peanut butter, egg, egg yolk

and vanilla and beat an additional 30 seconds.

4.     3. Add in quick oats, bakingsoda and salt. Mix to combine.

5.     4. Fold in the chocolate chips and M&Ms until combined.

6.    5.  Use a 2 tablespoon cookie scoop to make balls. Smooth ingredients together to make sure chocolate chops and M&Ms are combined.

7.     6. Place cookie dough at least 2 inches apart. Bake about 9 to 12 minutes (they will

continue to firm as they cool, so bake just until they look set).

8.     Makes about 18. 

Tasty Tuesday October 1, 2024 E is for Eggless - Orange Creamsicle Cupcakes

Ingredients:

1white or yellow cake mix

1 can orange soda (Sunkist or Crush)

Frosting-

4 oz. cream cheese, cold

1 ½ cups unsalted butter, cold

1 ½ teaspoon vanilla extract

5-6 cups powdered sugar

3 Tablespoons orange jello

Orange food color (optional )

 

Directions:

1.     Preheat oven to 350˚.

2.     Line a cupcake pan with cupcake liners.

3.     Combine white cake mix with the can

of soda and beat until smooth.

4.     Using a large cookie scoop, fill each liner

2/3 full.

5.     Bake at 350 for 14-18 minutes. Cool.

 

For Frosting:

1.     Cut butter into pieces. Using the

paddle attachment, whip the butter

5 to 7 minutes, scraping down the

bowl occasionally. Butter will be light

in color. Add the cream cheese and

mix until well combined.

2.     Add 3 cups of powdered sugar and

vanilla and mix on low speed until

incorporated then increase the mixing

speed to high and beat about 60 seconds.

Add 2 cups powdered sugar and beat

on low speed until sugar in incorporated. 

Increase the speed to medium-high and

beat 3 minutes.  (If frosting is too thin

add more powdered sugar).

3.     Add 3 tablespoons orange Jello.