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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