Sparkling Apple Cider Pound Cake

Sparkling Apple Cider Pound Cake Ingredients

Cake

3/4 cup butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 1/2 cups all­purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sparkling apple cider

Glaze

1 cup powdered sugar

1­2 tablespoons sparkling apple cider

Directions

Preheat oven to 350° F. Line bottom of a greased 9x5­in. loaf pan with parchment paper; spray paper with

non­stick spray

In a large bowl, cream butter and sugar until combined and fluffy. Add eggs, one at a time, beating well after

each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with

cider, beating well after each addition.

Transfer to prepared pan. Bake 40­50 minutes or until a toothpick inserted in center comes out clean. Cool in

pan 10 minutes, then remove and transfer to a wire rack. Cool completely.

For Glaze: In a small bowl, mix together powdered sugar and apple cider. Mix until smooth. Spoon over top

of cake, allowing it to flow over sides.

Serve and enjoy!

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Pepperoni Cheese Stick Roll Ups

Pepperoni Cheese Stick Roll Ups Ingredients

1 (8 ounce) package refrigerated crescent roll dough

4 cheese sticks, halved

1 (3.5 ounce) package sliced pepperoni

optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:

2 tablespoons butter, melted

½ teaspoon Italian seasonings

¼ teaspoon garlic powder

1 Tablespoon grated Parmesan cheese

Directions

Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

Serve and enjoy!

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Crispy Baked Maple Sriracha Glazed Chicken Wings

Crispy Baked Maple Sriracha Glazed Chicken Wings Ingredients

2 to 3 pounds chicken wings, cut in pieces, wing tips removed

1 cup flour

1/4 tsp cayenne pepper

1/2 tsp black pepper

3 tbsp ground ginger

2 tsp salt

3/4 cup pure maple syrup

2 tbsp Sriracha sauce (or more to taste)

2eggs

3 tbsp water

Directions

Preheat oven to 375 degrees F.

Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.

Whisk together the water and eggs to make an egg wash.

Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.

Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.

Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.

When they are crispy and fully cooked toss them into the Maple Sriracha Sauce

While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.

Serve and enjoy!

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Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake Ingredients

The Crust:

1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

4-8oz. blocks of Cream Cheese..softened

4 Eggs

1 tablespoon Vanilla Extract

1 cup Granulated Sugar

1 can cherry pie filling for the topping

Directions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.

Let cool.

Meanwhile, beat cream cheese and sugar.

Add vanilla and one egg at a time, beating well.

Pour into crust.

Lower oven to 325 and bake 75-90 minutes until cooked through and browned.

Chill overnight in fridge and top with canned cherry pie filling.

Mmmmmmm!

Serve and enjoy!

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Triple Chocolate Cheesecake with Oreo Crust

Triple Chocolate Cheesecake with Oreo Crust Ingredients

For the Crust:

24 Oreo cookies-finely crushed

¼ cup unsalted butter-melted

For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1⅓ cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

¾ cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar

Directions

To make the crust:

Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.

Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.

Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

Melt 10 ounces bittersweet chocolate and set aside to cool.

Mix cream cheese and sugar until smooth, mix in cocoa powder

Add the eggs one at a time, mixing on low speed and do not overbeat it.

Add melted chocolate and mix on low speed to combine.

Pour the filling over the crust and smooth the top.

Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).

Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

To make the topping:

In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.

Cool and pour over the cheesecake.

When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.

This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.

Garnish with chocolate curls (optional).

Serve and enjoy!

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The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat)

The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat) Ingredients

For the sauce:

3/4 cup ketchup

3/4 cup brown sugar

1 tablespoon BBQ sauce (I used Sweet Baby Rays)

1/4 cup honey

1 teaspoon cider vinegar

1 and 1/2 teaspoons Worcestershire sauce

1/2 teaspoon onion powder

dash black pepper

To assemble:

large all-beef or Polish hot dogs (Costco has the best!)

large buns (The ones at Costco fit perfectly)

butter

white onions

sauerkraut

pickles

banana peppers

Directions

To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat.

Let cool completely. I like it to be room temperature, but you can chill it if you want.

When you are ready to cook the hot dogs, set your grill to medium heat.

Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W's all the way down the dog. See photos.

Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It's because they're so happy that you get to eat them.

Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.

Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Serve and enjoy!

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Easy Cheesy Garlic Bread

Easy Cheesy Garlic Bread

1 loaf French Bread (I used 2 small loaves of my homemade French Bread)

1/2 C butter (one stick) softened

1 1/2 T Johnny’s Garlic Seasoning

1 C mozzarella cheese, grated

1/2 C Parmesan cheese, grated

1 T dried parsley

1. Slice your french bread in half.

2. Combine the butter and the Johnny’s Garlic Seasoning.

3. Spread the butter on the inside of the bread.

4. Wrap the bread in tin foil.

5. Bake for 10 minutes at 400 degrees.

6. Take the bread out of the oven and sprinkle with the cheese. Wrap just the sides of the bread now with foil. Leave the cheese out in the open.

7. Put the pan back in the oven and turn in to broil. Broil just until the cheese starts to brown.

8. Sprinkle with parsley, cut and serve.

Serve and enjoy!

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Old Fashioned Meatloaf

Old Fashioned Meatloaf Ingredients

2 lbs. hamburger

1 cup saltine cracker crumbs (oatmeal or bread crumbs)

1/2 cup onion, chopped

1/2 cup bell pepper chopped (my addition)

2 eggs

3/4-1 cup evaporated milk (whole milk or half and half)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon ground coriander (my addition)

2 cups of water

1 cup ketchup

Directions

Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.ennnnjjjoooyye

Serve and enjoy!

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24 hour Fruit Salad

24 hour Fruit Salad Ingredients

1 cup whipping cream, whipped

1 (3 ounce) box instant vanilla pudding

1 3⁄4 cups milk

1 (8 ounce) can mandarin oranges, drained DRY (very important)

1 (20 ounce) can pineapple chunks, drained DRY

1 cup green grape, halved

1 cup red grapes, halved

1⁄2 cup maraschino cherry

1⁄2 cup marshmallows

Directions

On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.

Mix the pudding mix and milk together until thick.

Fold the whipped cream and pudding together.

Fold the fruits and marshmallows into the cream and pudding mixture.

Refrigerate overnight

Serve and enjoy!

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The best grape salad

The best grape salad Ingredients

2 lbs green seedless grapes

2 lbs red seedless grapes

8 ounces sour cream

8 ounces cream cheese, softened

1⁄2cup granulated sugar

1teaspoon vanilla extract, to taste

Topping Ingredients

1 cup brown sugar, packed, to taste

1cup crushed pecans, to taste

Directions

Wash and stem grapes.

Set aside.

Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.

Serve and enjoy!

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Cheddar Bacon Risotto

Cheddar Bacon Risotto Ingredients

First 4 cups chicken broth (make sure it is warm, not cold)

1-2 Tablespoon Bacon grease or oil

1 ½ cups Arborio rice

½ cup white wine

1 ½ tsp. dry ground mustard

1 cup shredded cheddar cheese

1 small onion, diced

2 cloves garlic, crushed

¼ cup bacon, chopped

½ cup Greek yogurt (or sour cream)

salt and pepper to taste

Directions

Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.

Stir in garlic, cook for 1 minute.

Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.

Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.

Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.

Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.

Salt and pepper to taste.

Top with fresh shredded cheese and bacon pieces, serve immediately.

Serve and enjoy!

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Fruity Pebbles cookies ~Sky

Fruity Pebbles cookies ~Sky Ingredients

1 (3.4 oz) package instant vanilla pudding mix

1 ½ sticks butter

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 tsp baking soda

2 cups Fruity Pebbles cereal

2-1/4 cups flour

1/2 - 1 cup white chocolate chips

Directions

Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.

Whisk together baking soda and flour and set aside.

Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.

Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes.

Serve and enjoy!

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Pulled Chicken

Pulled Chicken Ingredients

1 lb. boneless, skinless chicken thighs

1 cup good barbecue sauce - homemade or store-bought

Directions

Preheat oven to 300 degrees F. Place the chicken in a square 8-inch baking dish. Make a few slits in the chicken.

Pour the barbecue sauce over the chicken, coating evenly. Use your hands to make sure sauce not just covers the chicken, but also gets inside the slits.

Cover the baking dish tightly with foil and place in the oven. It will start to smell amazing after about 2 hours, but cook it for the full 4 hours, until very tender.

Remove from oven. Carefully remove the foil - hot steam will escape - and allow to cool about 10 minutes, until easier to handle.

See how gorgeous the chicken looks when it emerges from the oven! Pulled Chicken Recipe

Using a knife and a fork, shred the meat while still in the baking dish, and toss in the sauce.

Serve on hamburger buns (gluten free if needed), topped with your choice of toppings, on cooked rice, on cauliflower rice or on shredded cabbage.

Serve and enjoy!

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The best grandma’s Goulash

The best grandma’s Goulash Ingredients

2 onions, chopped

2 pounds lean ground beef

2 cloves garlic, minced

3 cups water

1 jar tomato based pasta sauce (approx. 26 oz.)

2 (14.5 oz) cans diced tomatoes, undrained

2 bay leaves

black pepper to taste

2 cups macaroni noodles, uncooked

Directions

First step is to cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.

Add water, pasta sauce, diced tomatoes, bay leaves and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes.

Add in the in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender (about 20-25 minutes).

Serve and enjoy!

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Double chocolate pudding cookies

Double chocolate pudding cookies Ingredients

1 cup margarine (or butter) softened

1/2 cup brown sugar

1/2 cup sugar

3.4 oz pkg instant vanilla pudding mix

2 eggs (at room temp)

1 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1 cup milk chocolate chips

1 cup white chocolate chips (could substitute for more chocolate chips)

Directions

First step is to preheat oven to 350 degrees.

Cream together butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.

Beat in one egg at a time.

In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Stir in the chocolate chips.

Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes.Enjoy with a cold glass of milk.

Serve and enjoy!

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