The Russian Witch

 

The Russian Witch is a creamy blend of vodka, coffee liqueur, and green crème de menthe, topped with heavy cream for a refreshing minty twist.

Ingredients

1 oz vodka

1 oz coffee liqueur (like Kahlúa)

½ oz green crème de menthe

1 oz heavy cream or milk

Ice

Instructions

Prepare the Base:

Fill a glass with ice. Add 1 oz vodka and 1 oz coffee liqueur.

Add Crème de Menthe:

Pour in ½ oz green crème de menthe for a minty green color.

Top with Cream:

Gently pour 1 oz of heavy cream or milk over the drink for a layered look.

Stir & Serve:

Stir lightly to mix, or leave it layered.

Spirulina Smoothie

 

1 large Frozen Banana - peeled, cut in chunks, and frozen the day before

½ cup Frozen Mango - or frozen pineapple

½ Ripe Avocado - cored

½ cup Baby Spinach - 0.7 oz

1 – 1 ¼ cup Almond Milk - or plant-based milk of choice

1 teaspoon Spirulina Powder - green spirulina or use blue spirulina for a neutral, no fishy flavor

1 tablespoon Hemp Seeds - or chia seeds

1-2 teaspoons Maple Syrup - or a pinch of stevia powder

¼ teaspoon Vanilla Extract

In a high-speed blender, add all the ingredients in the order listed above, starting with 1 cup of almond milk.

Blend on high speed until smooth and creamy. If it's difficult to blend, add more almond milk, up to 1/2 cup extra.

Taste and adjust, adding more sweetener for a sweeter smoothie or a few ice cubes for a frothier texture. Blend again to combine after each addition and serve immediately.

 

Super Green Spirulina Smoothie

 

1 medium ripe banana (previously peeled and frozen // ~1 cup as original recipe is written)

1/2 cup sliced cucumber (organic when possible // skin on)

3/4 – 1 cup light coconut milk (or other non-dairy milk // less for thicker smoothie, more for thinner smoothie)

1 cup spinach or chopped kale (organic when possible // I like to freeze mine)

1 tsp spirulina powder*

1 Tbsp hemp seed (optional // or sub chia seeds or vegan protein powder)

FOR SERVING optional

1/4 cup frozen or fresh blueberries (organic when possible)

1/4 cup granola (store-bought or homemade*)

To a blender*, add frozen banana, cucumber, coconut milk, spinach, spirulina, and hemp seed (optional). Blend until creamy and smooth, scraping down sides (or using smoothie wand) as needed.

If too thick, thin with water or more coconut milk. If too thin, thicken with ice or more frozen banana. Taste and adjust flavor as needed, adding more banana for sweetness, cucumber for freshness, or greens or spirulina for green color. See note about spirulina (brands + how much to add).

Serve immediately as is or in my preferred: top with blueberries, granola, and more hemp seeds. Best when fresh, though leftovers will keep covered in the refrigerator up to 2 days or the freezer for 1 week. Thaw to enjoy from freezer.

Pancakes

 

 

Ingredients:

 2 cups flour

 1 cup of milk

 3 spoonfuls of sugar

 1 egg

 1 teaspoon royal

 2 butter spoons

 12 teaspoon nutmeg

 1 teaspoon ground cinnamon

 honey to taste

 1 pinch of salt

 Preparation:

 1. Separate the white from the yolk and beat the white until stiff; then we add the sugar and continue beating well, we separate.

 2. In a bowl, we put flour, salt, royal and the egg yolk, and we add the milk little by little without stopping beating; there should be a fine dough without lumps.

 3. Then we add the clear and mix with surround movements, and add the nutmeg and cinnamon.

 4. Heat a skillet over medium heat and grease with butter.

 5. With the help of a spoon, we pour the mixture into the pan and spread it so that it is as uniform as possible.

 6. We cook on one side until golden and then on the other.

 7. We continue doing the same until the entire mixture is complete

 8. Then we serve with honey and butter.

SOUTHERN POTATO SALAD

 

Ingredients

3 pounds medium russet potatoes

1 cup mayonnaise

1/4 cup yellow mustard

2 teaspoons apple cider vinegar

2 teaspoons sugar

1/2 teaspoon onion powder

1/4 cup sweet pickle relish

1 stalk celery, chopped

1/2 sweet onion, chopped

4 hard boiled eggs, 3 chopped and 1 sliced

paprika

Instructions

Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.

Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.

In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.

Add relish, celery, onion, and the chopped eggs. Mix in.

Add salt and pepper to taste.

Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

WHITE LINE DOUGHNUT Pillow Doughnut

 

🌟 INGREDIENTS 

◾️3 cups of flour 

◾️½ cup sugar 

◾️1 tbsp of instant dry yeast 

◾️4 tbsp of margarine  

◾️1 large egg (optional) 

◾️½ tbsp vanilla flavour (optional)

◾️½ cup of warm water

◾️Oil for frying (just enough to let the dough float).

🌟 PROCEDURE 

◾️Mix the flour and yeast together into a bowl. Ensure to sift them first. 

◾️Sift other dry ingredients into the bowl and mix thoroughly.

◾️Add margarine and mix.

◾️Mix egg and flavour to form crumbs. 

◾️Make a well at the center and start adding warm water gradually until it's soft and pliable. 

◾️Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don't overwork your dough).

(It should have become stretchy after 25minutes of kneading).

◾️Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.   

◾️After it doubles, punch it down and start forming your balls with your dough. 

(You can use scale to measure so that you have equal sizes). 

◾️Place each ball on a separate paper, 

(This will make it easy for you to drop in oil without deflating the dough). 

◾️Allow these to rise to until doubled in size. 

◾️Heat your oil until it is just hot enough to cook your dough. 

(To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it's too cold for your dough). 

◾️Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones. 

(Slow fry it, to ensure that it gets well cooked inside). 

◾️Flip the dough once it's golden brown. 

◾️Place on kitchen towel to remove excess oil, allow to cool

(You may desire to fill with jam or any filling of your choice). 

➡️ TO FILL WITH JAM 

◾️Use a round nozzle and a piping bag to fill the jam. 

◾️Make a hole, insert the nozzle and squeezed the jam in it. That's all.

Apple Pie Stuffed Cheesecake

Ingredients

2 cups graham cracker crumbs the sweetened variety

7 tablespoons melted butter

24 ounces cream cheese softened (room temperature)

1 cup sugar granulated

2 whole eggs

1 egg yolk

½ cup heavy cream

2 tablespoons flour all purpose

1 teaspoon vanilla extract

3 large apples peeled and sliced

1 tablespoon brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoon caramel sauce

For the topping

¼ cup butter softened

½ cup flour all purpose

½ cup brown sugar

INSTRUCTIONS

 

1- Preheat oven to 350.

2- Melt butter and mix with graham cracker crumbs. Press into a springform 9 inch pan to create crust, Bake 10 minutes, set aside 

3- While crust is cooking beat cream cheese and sugar until smooth. Add eggs, one at a time, then cream, flour and finally the vanilla. Blend until smooth and well incorporated.

4- In a bowl, toss the apples with brown sugar, cinnamon and nutmeg. Set aside 

5- Pour half the cream cheese mixture onto crust in springform pan. Arrange apple mixture on top of that, overlapping apples just a little bit and then top with remaining cream cheese mixture. Bake 40 minutes.

6- While cheesecake is cooking mix together all topping ingredients with a fork until crumbly. After 40 minutes, remove cheesecake from oven, top with topping mixture and then return to oven and bake 30 more minutes.

7- Remove from oven and allow to come to room temperature before refrigerating. Refrigerate at least 2 hours before serving.

 Drizzle with caramel sauce when serving.

Yield:12 servings

***How to... 👇***

Make the crust

Combine graham cracker crumbs and butter and spread in a 9 inch springform pan. This is the typical cheesecake crust.

Cheesecake layer

Mix the cheesecake ingredients. Use the paddle Kitchen Aid Mixer or hand mixer.

Apple filling

Cut the apples , either dice them or long thin slices. Toss them in the spices and set aside. 

Assembly

Spread half the cheesecake mixture on to the crust in the springform pan. (9 inch springform pan)

Spread the apple mixture on top of that, be sure to overlap the apples a bit so you get apples in every bite.

Cover the apple layer with the rest of the cream cheese mixture and bake it.

Topping

While the apple cheesecake is baking, prepare the topping by mixing together flour, butter and brown sugar.

Add the topping to the cheesecake about 40 minutes into the baking time. Return to oven for another 30 minutes

Serving suggestion

When you serve it, you will want to drizzle caramel over the top.  

 Serves 12

Blooming Quesadilla Ring

 

Ingredients

2 cups cooked and shredded chicken

1 onion, chopped

1 red bell pepper, chopped

1 jalapeño, chopped

1 cup taco sauce

20 taco-size tortillas

3 cups shredded cheddar cheese

3 cups shredded Monterey jack cheese

Directions

Preheat the oven to 375˚F. Line a baking sheet with parchment paper. In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.

Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.

Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.

Place a wide mouth jar or glass in the center of the baking sheet.

Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack.

Remove the jar from the center of the ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.

Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately. Servings ~ 20

Crispy Bread Rolls

🌟 INGREDIENTS

◾️600g flour

◾️350g water

◾️15g sifted salt

◾️25g extra virgin olive oil

◾️12g fresh brewer's yeast

 

🌟 DIRECTIONS

◾️Mix the flour with the salt in a container. 

◾️In another container, dissolve the yeast in water and add the oil. 

◾️Mix everything and form a compact and soft dough.

◾️Let rise for at least 2 hours.

◾️Then divide the dough into 8 parts of 120 gr each.

◾️Form the sandwiches and make incisions. 

◾️Sprinkle some flour and let it double in size. 

◾️Bake at 200°c for 30-40 minutes.

Southern Candied Sweet Potatoes

 

2 cups white sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter

6 sweet potatoes, peeled and sliced

1 tablespoon vanilla extract

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.

Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.

Sprinkle sugar mixture over the sweet potatoes, and stir.

Cover skillet, and reduce heat to low.

Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.

They should be tender, but a little hard around the edges.

Stir in vanilla, and serve.

Sugar Cookie Bars

 

2 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened 1 stick

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the frosting

½ cup unsalted butter, softened 1 stick

3 ¾ cups powdered sugar

3 – 4 tablespoons milk

2 teaspoons vanilla extract

food coloring if desired

sprinkles if desired

Preheat the oven to 375°F. Line a 9×13-inch baking dish with parchment paper that is slightly larger than the pan. This will make it easy to lift the bars out of the pan. Set aside.

Mix flour, baking powder, and salt in a medium bowl. Set aside.

Cream butter and sugar with an electric mixer until light and fluffy in a large bowl. Add the egg and vanilla; mix well. Gradually add the flour mixture and mix until well combined.

Press the dough into the prepared pan with buttered hands. Bake for 18-21 minutes or until the edges are beginning to turn golden brown. Remove from the oven and allow bars to cool in the pan. 

For the frosting, combine all ingredients in a large bowl with an electric mixer until the frosting is creamy and well combined.

Once the bars have cooled, frost the cooled bars. Top with sprinkles, if desired. Using the parchment paper, carefully lift the bars out of the pan. Cut into squares to serve.

Easy Lava Cake

 

¾ cup dark chocolate chips

¼ cup whole milk

¾ cup powdered sugar

¼ cup + 1 tablespoon unsweetened cocoa powder

¾ teaspoon baking powder

¼ teaspoon baking soda

1 cup cake flour

½ teaspoon kosher salt

¾ cup whole milk room temperature

½ cup vegetable oil

1 teaspoon pure vanilla extract

2 tablespoons powdered sugar use a sifter to dust the finished cakes

Vanilla ice cream optional garnish

Chocolate syrup optional drizzle garnish

Add the dark chocolate chips to a small heat-safe bowl.

Heat the milk in a small microwave-safe bowl in the microwave for 30 seconds. Carefully pour the heated cream over the chocolate and let it sit for just a few seconds. Stir until the chocolate is completely melted and smooth. Place the melted chocolate in the refrigerator for 20 minutes.

Sift together the powdered sugar, cocoa powder, baking powder, and baking soda in a medium-sized mixing bowl.

Whisk in the cake flour, and kosher salt.

Add the whole milk, vegetable oil, and vanilla. Fold the ingredients together until well combined.

Remove the cooled chocolate and cream mixture from the refrigerator. Use a 1-teaspoon measuring spoon to scoop out the chocolate.

Use a pastry brush to coat the Appe pan with vegetable oil; it does not take much. Heat over medium-low heat.

Fill the individual cake “cups” ⅔ of the way full, about 1 tablespoon.

Scoop ⅔ teaspoon of the chilled dark chocolate mixture and place in the center of the cake batter. Spoon just enough cake batter to cover the top of the chocolate center. Cover with the lid and cook for 5-7 minutes. Carefully use a spoon, or a butter knife, to turn the mini cake over and replace the lid. Cook for 1 more minute. Carefully remove the cakes from the pan and place them on a serving plate. Repeat for the remaining batter and chocolate. Dust with powdered sugar, and drizzle with chocolate syrup and vanilla ice cream.

One Pot Mexican Rice Hotdish

1 lb Lean Ground Beef

1 Small Onion, finely diced

Salt & Pepper, to taste

2 tbsp Taco Seasoning

1 tsp Garlic Powder

1 cup Long Grain White Rice

1 1/2 cups Beef Broth

1 can (15 oz) Sweet Corn Kernels, drained

8 oz Tomato Sauce

1/2 cup Chunky Salsa

1 cup Shredded Mexican Cheese Blend 

Heat up a spacious skillet over medium heat. Add the lean ground beef, season with a pinch of salt and pepper, and cook until it’s beautifully browned.

Sprinkle the aromatic garlic powder and the tantalizing taco seasoning over the beef. Stir thoroughly to ensure every morsel is infused with those irresistible flavors.

Pour in the beef broth, tomato sauce, and chunky salsa. Now, add the rice and the delightful sweet corn. Stir until all the ingredients are harmoniously combined.

Cover the skillet with a lid and allow the mixture to reach a gentle boil. Then, lower the heat to a simmer and let it bubble away for approximately 18 to 20 minutes, or until the rice becomes tender and absorbs all those savory juices.

As the final touch, sprinkle a generous layer of shredded Mexican cheese blend over the top. Cover the skillet once more and let the cheese melt and blanket the dish in gooey goodness, which should take about 2 to 3 minutes.

Gather your loved ones around the table and savor the delightful harmony of flavors in this Mexican Beef Fiesta Bake. It’s a fiesta for your taste buds!

Homemade 100 Grand Bars

2 cups dark chocolate chips, divided use

1 Tablespoon salted butter, divided use

1 cup Rice Krispies cereal, divided use

11 ounce bag caramel bits

2 Tablespoons heavy cream

Line a 9×9-inch baking pan with parchment paper. I find it easiest to spray the pan with nonstick spray first then put on the parchment paper since it will stick to it better. You can also use clips on the sides of the parchment paper to help hold it in and to keep the paper from folding inward.

Place 1 cup of the dark chocolate chips and ½ Tablespoon of salted butter in a medium-sized, microwave-safe bowl. Heat the mixture in 30 second intervals until the chocolate is fully melted. Stir after each heating because sometimes the chips won’t look melted but they will be once you stir them.

Add ½ cup of the Rice Krispies cereal and mix it in. Spread the mixture into the prepared baking pan. Place the pan in the refrigerator for at least 5 minutes or until it hardens.

In another medium-sized, microwave-safe bowl, heat the caramel bits and heavy cream for 30 seconds. Stir well and continue heating in 15-30 second increments, stirring between each one, until the caramel is fully melted and smooth.

Spread the liquid caramel over the chocolate layer, ensuring a ½ inch border of plain chocolate is left. Place the pan back in the refrigerator for at least 5 minutes or until the caramel firms up.

Heat the remaining 1 cup of dark chocolate chips with ⅓ Tablespoon of salted butter, the same as you did in the 2nd step above as directed above until smooth and creamy.

Gently fold in the remaining ½ cup Rice Krispies cereal.

Place dollops of the mixture all over the top of the caramel layer. Carefully even out the chocolate layer to cover the caramel and bottom chocolate layer evenly.

Return the pan to the refrigerator until completely hardened, about 1 hour. Cut into squares and serve chilled or at room temperature.

Cinnamon Rock Candy

 

Ingredients :

1 cup water

3 3/4 cup sugar

1 1/4 cup light corn syrup

1 tsp red food coloring

1 tsp cinnamon oil (2 tsp. if you like it spicy)

1 1/2 cup powdered sugar

1 butter, for greasing the surface

Butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.

In a large deep sauce pan combine water, sugar, corn syrup and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature. Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.

Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.

After 4 hours dust the top of the candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container. 

Frozen Watermelon Peanut Butter Dog Treats

1 cup Plain Greek yogurt divided

1 cup chopped watermelon

2 tablespoons creamy peanut butter 

Using a food processor, puree together ⅓ of the yogurt with the chopped watermelon. Blend for about 10-20 seconds until smooth.

Spoon watermelon into each mold, filling it up halfway. This will take about 2 small spoonfuls.

Wash the food processor. Then blend together the remaining yogurt and peanut butter until smooth. Add 1-2 tablespoons of water if the mixture needs to loosen. It should slowly fall off your spoon.tter

Spaghettieis

 

Spaghettieis is a German ice cream dish made to look like a plate of spaghetti. 

In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. 

It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese.

Blueberry Lemmon Jam

 

https://myhomemaderoots.com/blueberry-lemon-jam/

8 cups fresh blueberries

6 tablespoons low or no-sugar needed powdered pectin (for a stiffer jam, use 9 tablespoons)

6 cups sugar

Juice and zest from 2 lemons

Pinch of nutmeg or cinnamon (optional)

In a large bowl, mash the berries with a potato masher or wooden spoon, then transfer the crushed berries to a large, heavy-bottomed pot.

In a second bowl, mix the pectin with ¼ cup of the sugar, setting aside the remaining 5 ¾ cups of sugar. Stir the pectin/sugar mixture into the mashed berries, then add the lemon zest, lemon juice, and nutmeg or cinnamon to the pot.

Stirring constantly, bring the berry mixture to a full rolling boil that can’t be stirred down.

Add the remaining sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and allow to cool for 10 minutes, stirring occasionally to distribute the fruit. Skim foam if necessary.

If canning the jam, ladle it into HOT jars (never put hot jam in cold jars), and process in a boiling water bath for 10 minutes (adjust the time for altitude). Please see the notes below for more about canning.

If not canning, allow jam-filled jars to cool, then store them immediately in the refrigerator or freezer. If using plastic freezer containers, follow the manufacturer’s instructions.

Strawberry Ginger Ale Jam

 

12 cups strawberries (3 quarts) (this is whole berries before they're crushed). 

1 (One) - 1.75 ounce package of regular powdered pectin - I add about a teaspoon more pectin.

1/2 teaspoon butter - The butter helps reduce the foam on the jam. 

7 cups sugar

1/2 cup Ginger Ale 

Directions:

Before you make the jam get your water bath canner and jars ready. Put enough water in the canner so the jars will be completely submerged and there will be at least an inch of water over the tops of the jars. Put a splash of vinegar in the water - this helps keep your jars from getting cloudy looking. Fill your jars with tap water and put your jars in the canner. Turn the heat on and start to heat up the canner, water, and jars. When the jam is ready, you will use your canning tongs and take out one jar at a time - empty the water out of the jar - fill the jar with jam. 

Making the Jam:

1. Put 1 cup of strawberries in a large heavy pot. Using a potato masher crush the strawberries. Continue adding and crushing strawberries until they're all crushed. This should measure out to be 5 cups of crushed berries.

2. Stir in pectin and butter

3. Bring to a full rolling boil, stirring constantly.

4. Add sugar all at once and return to boiling, stirring constantly.

5. Boil hard for one minute, stirring constantly.

6. Remove from heat and skim off foam with a metal spoon.

7. Add the Ginger Ale and gently stir it in.

8. Ladle jam into hot sterilized half-pint canning jars (this size is often called jelly jars). Leave 1/4 inch headspace. Wipe rims of jars with a paper towel that has a little white vinegar on it. Put on the lids and bands. Put jars in canner. 

9. Process in a boiling water bath for 5 minutes (start timing when water begins to boil). Make sure the water is over the jars by an inch or two.

10. When the time is up, turn off the heat and let the jars sit for another 5 minutes to begin the cool down process, remove the jars from the water bath canner and place on dry towels and allow to cool. You will begin to hear the lovely 'ping' of your jars sealing!!

When the jars are sealed and cooled take off the rings/bands, wipe the jar clean, and be sure to label it. 

I got 9 half-pints from this recipe with a bit left over that I put in the fridge to use first.

Homemade Flour Tortillas

 

INGREDIENTS

• 400g / 3 cups flour (all-purpose)

• 2 tsp baking powder

• 230ml / 7.77oz warm water

• 60g / 0.22 cup soft butter

• 1 tsp salt

METHOD

Pour baking powder and salt into the flour. Mix. Add butter and hot water.

Knead the dough. Divide the dough into balls and leave for 15 minutes. Roll out each ball. Fry in a pan.

Blackberry Clafoutis

1 cup flour, sifted

½ cup sugar

¼ teaspoon table salt

3 Eggs, lightly beaten

1 cup Heavy Whipping Cream

1 cup Organic Valley Reduced Fat 2% Milk

1 ½ teaspoon vanilla extract

1 tablespoon orange liqueur (or brandy)

2 cups blackberries, rinsed and drained

2 tablespoons Butter, cut into bits

Heat oven to 350 F. Butter and flour a 10 inch ceramic flan or quiche pan, or large pie plate.

Whisk flour, sugar and salt in a bowl. Using another bowl, whisk eggs with cream, milk, vanilla and liqueur.

Stir wet mixture into dry mixture until lumps are gone and mixture is combined. Pour batter into prepared pan. Scatter blackberries over batter and dot clafoutis with butter bits.

Bake 40 to 50 minutes until clafoutis is barely set. Serve warm or at room temperature for brunch or dessert.

Cake Batter Cheesecake Cheeseball

 

16 oz. cream cheese, at room temperature

1 cup unsalted butter, at room temperature

1 package (about 3 cups) Funfetti cake mix (heat treated)

½ tsp. vanilla extract

1 ½ cups powdered sugar

Using a stand mixer with a paddle attachment beat together the cream cheese and the butter until fully incorporated.

Add the cake mix, sugar, and vanilla extract and beat until fully incorporated.

Beat in ½ cup sprinkles until somewhat evenly distributed.

Lay out a piece of plastic wrap and scoop the cream cheese mixture onto it.

Do your best to form a ball, then wrap up the ball in the plastic wrap. Do an extra layer of plastic wrap to help it keep its shape.

Freeze for about 2 hours.

Take the ball out of the freezer and unwrap.

Place the sprinkles in a low shallow baking dish or jelly roll pan (I find a plate too small).

Roll the ball in the sprinkles making sure you cover as much of it as you can.

Wrap the ball back up into some plastic wrap and place in the fridge.

If not serving that day, place back in the freezer and then take out an hour before serving to come up to room temperature.

Serve with assorted cookies.

Dill Pickle Pasta Salad

1 pound dry rotini pasta (1 box)

8 ounces sharp white cheddar cheese sliced into cubes

2 cups diced dill pickles plus more for topping

1 tablespoon chopped fresh dill plus more for topping

1 tablespoon chopped fresh chives plus more for topping

¾ cup mayonnaise store-bought or homemade

½ cup sour cream

⅔ cup pickle juice (from the pickle jar)

½ white onion minced

2 cloves garlic minced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Cook the pasta to al dente according to the package directions.

Drain the pasta and let it cool completely.

Add the pasta, cheese cubes, diced dill pickles, dill, and chives to a large salad bowl.

In a separate dish, whisk the mayonnaise, sour cream, pickle juice, onion, garlic, salt, and black pepper together.

Toss the dressing and salad ingredients together until combined.

Refrigerate for at least one hour before serving.

Toss the salad with an additional ¼-½ cup pickle juice if desired.

Top the salad with extra pickles, dill, and chives.

Bread and Butter Pickles

 

4 pounds cucumbers, sliced...

8 small onions, sliced

1/2 cup canning salt

5 cups sugar

4 cups apple cider vinegar

2 tablespoons mustard seed

2 teaspoons celery seed

1-1/2 teaspoons ground turmeric

1/2 teaspoon ground cloves

Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. 

Cover and let stand for 4 hours or refrigerate overnight. Drain the cucumber mixture.

In a Dutch oven, combine the sugar, vinegar, mustard and celery seed, turmeric and cloves; bring to a gentle boil. Add cucumber mixture; return to boil. Remove from the heat.

Ladle hot mixtures into hot, sterilized pint jars, leave ½ inch from the top. Remove air bubbles with a knife, wipe rim of jar, seal with hot sterile lid and ring. 

Process in boiling water bath 15 minutes. Remove jars, let cool over night, label and store in a dark cool place. Makes 7 pints.

No Bake Pecan Coconut Praline Cookies

 

Ingredients:

- 2 cups sugar

- 1/2 cup evaporated milk

- 1/2 cup corn syrup

- 1/2 cup butter

- 1 teaspoon vanilla

- 2 to 2 1/2 cups chopped pecans

- 2 cups grated coconut

Directions:

1. Set chopped pecans, grated coconut, and vanilla aside.

2. In a large saucepan, mix sugar, evaporated milk, corn syrup, and butter.

3. Bring the mixture to a rolling boil and let it boil for 3 minutes.

4. Remove the saucepan from heat and stir in the chopped pecans, grated coconut, and vanilla.

5. Stir the mixture for about 4 minutes.

6. Using a spoon, place spoonfuls of the batter on wax paper. Let them sit until the batter has hardened.

7. Once hardened, remove the cookies from the wax paper and enjoy!

Apple Pie Bombs

 

Ingredients:

1 can refrigerated biscuit dough (8 biscuits)

1 1/2 cups apple pie filling (store-bought or homemade)

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1/4 cup caramel sauce (optional, for drizzling)

For the Homemade Apple Pie Filling (Optional):

2 large apples, peeled and diced

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon butter

1 teaspoon lemon juice

1 tablespoon cornstarch

2 tablespoons water

Directions:

Make the Apple Pie Filling (if not using store-bought): In a medium saucepan, combine diced apples, brown sugar, cinnamon, butter, and lemon juice. Cook over medium heat for 5-7 minutes until the apples are soft. Dissolve cornstarch in water and add to the apple mixture, stirring until thickened. Remove from heat and let cool completely.

Prepare the Dough: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the refrigerated biscuit dough into 8 individual biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.

Fill the Bombs: Place 1-2 tablespoons of apple pie filling in the center of each flattened dough circle. Carefully pull the edges of the dough up and around the filling, pinching them together at the top to seal completely. Shape into a smooth ball.

Bake the Bombs: Place the filled dough balls seam-side down on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until golden brown.

Coat in Cinnamon Sugar: While the bombs are baking, mix together the granulated sugar and cinnamon in a small bowl. Once the bombs are out of the oven, brush them with melted butter and immediately roll each one in the cinnamon-sugar mixture until fully coated.

Serve and Enjoy: Drizzle with caramel sauce, if desired, and serve warm.

Make sure to seal the dough well to prevent the filling from leaking out during baking.

Use a mix of sweet and tart apples (such as Honeycrisp and Granny Smith) for a more balanced flavor in the filling.