Sweet potato casserole

 

 Baked Chicken Drumsticks

Ingredients

• 
  2 pounds chicken drumsticks
• 2 tablespoons avocado oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chopped parsley
• ½ teaspoon salt
• ½ teaspoon cracked pepper

Instructions

1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
4. Serve immediately.

Peach Cobbler

 Ingredients:

5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup sugar

1/4 tsp salt

(or 1 quart jar canned peaches)

For batter:

6 Tbs butter

1 cup flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

3/4 cup milk

ground cinnamon

Directions:

1. Add sliced peaches, sugar and salt to saucepan and stir to combine. (If using canned peaches, skip steps 1 &2 and follow the direction starting at step 3)

2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

4. In a large bowl mix together the flour, sugar, baking powder and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter, and smooth it into an even layer.

5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Recipe from betterfromscratch.com

Fresh Peach Pie

Ingredients:

2 cups boiling water

1/2 cup cold water

2 1/2 cups sugar

3/4 cup cornstarch

1/8 tsp salt

1/4 cup lemon juice

1 Tbs butter

1 package orange jello

sliced peaches

whipped cream

pie shells

Directions:

Bring two cups of water to a boil in a medium saucepan. In another bowl, make a paste by mixing the 1/2 cup water, sugar, cornstarch and salt.

Pour this paste into boiling water and cook over MEDIUM heat, stirring constantly, until the mixture is VERY THICK, about ten minutes.

Add Jello to mixture and continue cooking for one more minute.

Remove from heat and mix in lemon juice and butter. Chill thoroughly.

Slice about 4 cups or more of fresh peaches for one pie. Carefully (so peaches are not mashed) stir in 1/3 of glaze mixture into the peaches for one pie until peaches are thoroughly coated.

Spoon into 9-inch baked and cooled pie shell and cover with sweetened whipped cream.

Chill.

-Glaze may be stored for several days. It may also be used instead of sugar to sweeten a bowl of peaches.

-Yields 3 to 4 pies

Toasted Oat Granola

TOAST:

 3 cups regular oats (not quick)

1 cup slivered almonds

1 cup whole cashews

1 1/2 tsp ground cinnamon

1 tsp kosher salt

COMBINE:

1 cup dried, chopped cherries (or any dried fruit)

1 cup shredded coconut

1/2 cup brown sugar

STIR IN:

2/3 cup pure maple syrup

2 TBSP veg. oil

After cooking: 1 cup golden raisins. 

Preheat oven to 375. Line a large baking sheet with parchment or coat with nonstick spray. Toast above ingredients. Then Combine above ingredients. Add toasted ingredients to combine ingredients. Stir in maple syrup and oil. Spread onto prepared baking sheet. Bake 16-18 minutes, stirring halfway through. Remove from oven and add 1 cup golden raisins. 

Mousse do Maracuja (Passion Fruit Mousse)

-1 can La Lechera sweetened condensed milk (14oz)

-1 can Media Crema (7.6 oz)

-Passion Fruit pulp, defrosted (7 oz, usually half of package)

Directions: Blend all. Put in serving dishes. Chill in fridge for 4+ hours before eating.

-1 1/4 cups passion fruit pulp, defrosted

-1 can (14 oz) sweetened condensed milk

-4 cups heavy cream

Directions: Blend passion fruit pulp and sweetened condensed milk together. In a separate bowl, beat cream until it holds stiff peaks. Slowly fold whipped cream into passion fruit mixture. Put in serving dishes and refrigerate 2+ hours.

Crock Pot Italian Chicken-Gluten Free

ADD to crock pot, mix and turn on high for 5-6 hours:

 3-5 chicken breasts, salt and peppered

2 cups milk

2 cups chicken broth

1-2 TBS Italian seasoning

1-2 TBS ranch seasoning and salad dressing mix

4 TBS butter

1 onion, sauted

3 cloves garlic, sauted

1 lb mushrooms, sauted

ADD to crock pot at the end, mix

8 oz cream cheese, softened

1/4 cup cornstarch mixed in 1/2 cup water (to thicken)

Delicious Salad

Equal parts romaine and red leaf (1 large handful per person)

Grape tomatoes (I quarter them)
Toasted Pine nuts
Dried cranberries (when they're in season, I use pomegranate seeds instead)
Feta cheese
Red onion, diced
Croutons (if there's an Herb crouton option, I use that, otherwise I try to get a plain buttered crouton, something without a lot of extra flavors, it's there for the crunch)

Vinaigrette

1/2 cup canola oil
5 tbsp seasoned rice vinegar
1 tbsp red wine vinegar
2 cloves of garlic, minced
2 tsp Black pepper to taste

I vinaigrette in a tupperware, shake it up, put it in fridge for a few hours so the flavors can combine, then pour over the salad and toss.

For 10 people: big head of romaine, 2 heads of red leaf, and a double recipe of the vinaigrette

Recipe from a friend

Vanilla Creme Brulee

 Ingredients:

2 cups heavy cream

1 tsp vanilla extract

1/8 tsp salt

5 egg yolks

1/2 cup sugar, plus more for topping

Directions:

Heat oven to 325 degrees. 

In saucepan or microwave, combine cream and salt, and heat over low until just hot (do not boil). Remove from heat. Add vanilla.

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Fill dish with boiling water halfway up the sides of the dishes.

Bake 30-40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2-3 inches from heat source. Turn on boiler. Cook until sugar melts and browns, about 5 minutes. Serve right away. (Or brown sugar with torch.)

Bacon Quiche

1 homemade or refrigerated pie crust, placed in 9-inch pie plate.

1 1/4 cups half-and-half (or 1/2 milk 1/2 cream mixture)

5 eggs, slightly beaten

salt/pepper to taste

8 slices bacon, crisply cooked, crumbled (3/4 cup). (Cook in oven 400 degrees, 15-20 minutes.)

any other mix-ins (sauteed onions, mushrooms and/or bell peppers, spinach)

1 1/4 cups grated cheese (any type)

Directions:

Optional: Cook pie crust 400 degrees for 8 minutes to avoid a soggy bottom. (Especially if adding high moisture ingredients like mushrooms or spinach.)

In medium bowl, mix together milk/cream, eggs and S/P. Layer bacon, any mix-ins and cheese in crust-lined plate. Pour egg mixture over top.

Bake 40-50 minutes or until knife inserted comes out clean.

Thumbprint Cookies

Ingredients

• 1 cup unsalted butter softened to room temperature (226g)
• 1/3 cup sugar (70g)
• 1/3 cup light brown sugar, tightly packed (70g)
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 2 1/4 cup all purpose flour (280g)
• 2 teaspooons cornstarch
• 1/2 teaspoon salt
• 1/2 cup sugar for rolling (optional)
• 1/3 cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g)

Instructions

• Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
• Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
• Add egg yolk and vanilla extract and beat well.
• In a separate bowl, whisk together flour, cornstarch, and salt.  
• With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.  If it starts to strain your mixer you can use your hands to finish working the dough together.
• Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
• Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.
• Transfer cookie dough to freezer and chill for 30 minutes.
• Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
• Spoon jam into each thumbprint, filling each indent to the brim.  
• Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
• Allow cookies to cool completely on baking sheet before enjoying.

From https://sugarspunrun.com/thumbprint-cookies/

Tres Leches Cake

INGREDIENTS

FOR THE CAKE

1 1/2 c. 

all-purpose flour

1 1/2 tsp. 

baking powder

1/2 tsp. 

kosher salt

5 

large eggs, separated

1 1/4 c. 

granulated sugar, divided

1 tsp. 

pure vanilla extract

1/2 c. 

milk

1/4 c. 

melted butter, cooled

FOR THE FILLING

1 

(14-oz.) can sweetened condensed milk

1 

(12-oz.) can evaporated milk

1/2 c. 

milk

1 tsp. 

pure vanilla extract

FOR THE WHIPPED CREAM

2 c. 

heavy cream

1/2 c. 

sugar

FOR SERVING

1/4 c. 

cinnamon-sugar

sliced strawberries, for serving

DIRECTIONS

1. Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt.
2. In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
3. In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
4. Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool.
5. Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
6. When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.
7. From https://www.delish.com/cooking/recipe-ideas/recipes/a58567/easy-tres-leches-cake-recipe/

French Macarons with buttercream filling

French Macarons

Ingredients:

200g powdered sugar

100g almond flour

120g egg whites

1/8 tsp salt

40g sifted, granulated sugar

food coloring 

Instructions:

Bring all ingredients to room temperature. Blend powdered sugar and almond flour in food processor for 30 seconds. Set aside. In another bowl, beat egg whites and salt on medium for 1 minute then high for 3 minutes. Gently fold in granulated sugar, 1 Tablespoon at a time. On low speed, beat in any coloring. Fold in powdered sugar mixture until combined. Let batter sit for 30 minutes. Fill piping bag with batter and pipe evenly sized 2-inch rounds onto silicone lined baking sheet. Let rounds sit for 45 minutes. Bake for 10 minutes in a 325 F oven. Cool. Sandwich two shells together with buttercream. 

Vanilla Buttercream

Ingredients:

1 cup butter, softened

4 cups powdered sugar

1/4 cup cream

2 tsp vanilla

Instructions:

Beat butter until creamy. Add sugar, cream and vanilla. Mix well.

Angie's BBQ beans for a Crowd

Angie's Savory Rice and Spanish Rice

Angie's Chili

Angie's chicken noodle soup

Instant pot roast

Add some water to frozen roast and cook for 90 minutes on medium and natural release (NO quick release).

Instant Pot Rice A Roni and Chicken

Put instant pot on saute. Use however many boxes of Rice A Roni you want but use half the amount of water that the box(s) state. Saute and then add several frozen chicken breasts on top. Cook about 15-20 minutes on high. Then natural release.

Chocolate chip walnut cookies

Levain Bakery Chocolate Chip Walnut Cookies

Ingredients
1 cup butter, unsalted ideal
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
1 1/2 all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp course sea salt
2 cups walnut halves
2 cups semi sweet chocolate chips

Refrigerating dough for 30-45 minutes after shaping and before baking is recommended.

If you omit walnuts, you need to add something in its place, like 2 cups of chocolate chip cookies or increasing flour by 1/4 cup.

Instructions
Preheat oven to 400 with rack in middle of oven. Cream together butter and both sugars. Add eggs and beat on medium just until incorporated, about 30 seconds. Mix together dry ingredients in a separate bowl and then add to wet ingredients. Mix in walnuts and then chocolate chips. Mix just until incorporated. Divide dough into 8 equal parts about 6 oz each. Cookies are meant to be roughly shaped. Do not flatten the dough. Bake for 11 minutes. Cool for 15 minutes before serving. Best served chilled.

Aunt Sally makes hers 3.5-4 oz each. This is still a really huge cookie! I make them even smaller.

Pizza Crust (gluten free)

Ingredients

• 3 cups gluten-free flour blend
• 1 tsp salt
• 1/2 tsp baking powder
• 3 Tbsp sugar (divided)
• 1 Tbsp yeast
• 1 1/4 cup warm water (divided)
• 1 Tbsp olive oil

Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine yeast and 3/4 cup warm water. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin - less than 1/4 inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
8. Cut immediately and serve. Reheats well the next day in the oven or microwave.

https://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/