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Corned Beef Brisket Street Tacos

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Corned Beef Brisket Street Tacos

Flour tortillas filled with oven-roasted corned beef, spicy cilantro-lime coleslaw, and Pico de Gallo, Enjoy!
Course: Entrée
Cuisine: American, Irish, Mexican

Ingredients

SPICY CILANTRO-LIME COLESLAW:

  • 3/4 c. mayonnaise
  • juice of 1/2 lime
  • 1/2 tsp. rice vinegar
  • 2 tsp. minced garlic
  • 2 tsp. adobo sauce or Sriracha sauce
  • 4 tsp. granulated sugar
  • 5 c. shredded cabbage or coleslaw mix
  • 1/4 c. minced red onion
  • 3 T. finely chopped cilantro

OVEN ROASTED CORNED BEEF BRISKET:

  • 4 lb. corned beef brisket with seasoning packet
  • 2 T. whole grain mustard
  • 1 c. chicken broth

TOPPINGS:

  • Warm flour tortillas (street tacos size) serving
  • Pico de Gallo for serving
  • Cilantro leaves for garnish
  • Lime wedges for serving

Instructions

  • SPICY CILANTRO LIME COLESLAW: In a small bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and sugar until the sugar is dissolved.
  • In a large bowl, toss together coleslaw, red onion, and cilantro. Pour dressing over the slaw; toss to coat. Cover tightly and chill until ready to serve tacos.
  • OVEN ROASTED CORNED BEEF BRISKET: Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
  • Place corned beef brisket into a 9×13-inch baking dish, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the baking dish with aluminum foil and place in oven for 2 1/2 hours.
  • Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
  • Remove the brisket from the oven and loosely tent with aluminum foil. Let rest 15-20 minutes. Once cool enough to handle, thinly slice for tacos.
  • TO ASSEMBLE: Top warm tortillas with corned beef, coleslaw, and Pico de Gallo. Garnish with cilantro leaves and a squeeze of lime.

Shrimp Creole

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Shrimp Creole

Originating in Louisiana where the shrimp are plentiful, Shrimp Creole is a spicy chunky mixture of diced tomatoes, the “holy trinity” (onion, celery, bell pepper) and shrimp served over steamed white rice, Enjoy.
Course: Entrée
Cuisine: American, French
Servings: 6

Ingredients

  • 3 T. butter
  • 1 sm. onion chopped
  • 1 green bell pepper chopped
  • 2 ribs celery chopped
  • Salt & black pepper
  • 4 cloves garlic pressed
  • 1 T. paprika
  • 2 tsp. dried thyme leaves
  • 2 tsp. dried oregano
  • 1/2 tsp. cayenne pepper
  • 1 1/2 c. shrimp or chicken stock
  • 2 bay leaves
  • 1 (15 oz.) can diced tomatoes with juice
  • 2 green onions thinly sliced plus more for garnish
  • 2 tsp. Worcestershire sauce
  • 1/2 lemon juiced
  • 1 T. butter or vegetable oil
  • 1 1/2 lbs. large shrimp peeled and deveined
  • 4 c. cooked long grain white rice for serving

Instructions

  • In a large skillet over medium heat, melt 3 tablespoons butter. Add onions, peppers, and celery. Season vegetables with salt and pepper. Sauté the vegetables until tender, about 5 minutes. Add garlic, paprika, thyme, oregano, and cayenne pepper; cook until fragrant, about 1-2 minutes more. Add stock and bay leaves, bring to a boil then reduce to a simmer, continue to cook for 6-8 minutes.
  • Add tomatoes with juice, cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce, cook until thickened, about 10 minutes more. Season again with salt and pepper if needed. Turn off heat and stir in lemon juice.
  • In a separate large skillet, heat 1 tablespoon butter over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side.
  • Add prepared sauce to the shrimp, stir to combine. Garnish with green onions and serve with white rice, Enjoy!

Double Decker BLT

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Double Decker BLT

Everything you love about a classic BLT, but bigger!
Course: Entrée
Cuisine: American
Servings: 2 double decker or 3 single sandwiches

Ingredients

  • 8 slices thick cut bacon cooked crisp & cut in half
  • 4 leaves lettuce iceberg, bibb or romaine
  • 2 lg. tomatoes cut into thick slices
  • 6 slices bread toasted
  • Softened butter for toasting
  • 6 T. mayonnaise
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay bacon in a single layer. Bake for 18-20 minutes or until crisp. Transfer to a paper-towel lined plate. Cool and cut each piece in half.
  • Rinse and dry lettuce leaves. Cut tomato into thick slices.
  • Lightly butter each side of the bread and toast on a dry griddle or skillet over medium-high heat until golden brown. Arrange toast on a cutting board. Spread each slice of toast with 1 tablespoon mayonnaise.
  • Top one slice of toast with lettuce, tomatoes, and 4 pieces of bacon; repeat for second layer. Season with salt and pepper to taste. Place third piece of toast over top, mayonnaise side down. Repeat with second sandwich.
  • Cut sandwiches in half diagonally and serve.

Notes

Sliced avocado would be a nice addition to this classic sandwich!

Roasted Red Pepper Soup

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Roasted Red Pepper Soup

Warm, smokey, homemade red pepper soup topped with your choice of sour cream or crumbled feta, diced avocado, cucumber, bell peppers, cilantro, and/or crispy tortilla strips, Enjoy!
Servings: 6

Ingredients

SOUP:

  • 7 lg. red bell peppers halved, seeded, membranes removed
  • 6 cloves garlic leave in peel
  • 2 T. olive oil
  • 1 med. yellow onion diced
  • 3 T. tomato paste
  • 2 1/2 tsp. ground cumin
  • 1 1/2 tsp. smoked paprika
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 4 c. vegetable stock

TOPPINGS:

  • dollop sour cream
  • crumbled feta cheese
  • diced avocado
  • diced English cucumber
  • diced bell peppers
  • roughly chopped cilantro leaves
  • corn tortilla strips (see below)
  • freshly cracked black pepper for serving

Instructions

  • Preheat oven to 450 degrees with racks in the upper third and lower third of the oven.
  • Line a large, rimmed baking sheet with foil (use two sheets if necessary) and arrange halved pepper cut side down in a single layer. Place the unpeeled whole cloves of garlic in between peppers. Roast on the upper rack (and lower rack if you are using two baking sheets) until the peppers are charred on top, about 20-25 minutes.
  • Once the peppers are charred, remove from the oven. Using tongs transfer them to a medium size bowl and cover tightly (or seal them in a plastic bag). Allow the peppers to steam for at least 10 minutes. Remove the cover and allow to cool until you can handle them. Use your fingers to peel off the charred skin and discard (you may want to use kitchen gloves for this). Peel the garlic too.
  • In a large Dutch oven or heavy-bottom pot, heat 2 tablespoons olive oil over medium-high heat. Add chopped onion and peeled whole garlic. Sauté, stirring occasionally, until the onions are softened about 5 minutes.
  • Add the tomato paste, cumin, smoked paprika, salt, and cayenne pepper stirring constantly for one minute. Add peeled red peppers and vegetable stock. Bring the soup to a gentle boil, then reduce heat to maintain a simmer, cook for 15 minutes stirring occasionally.
  • Ladle the soup into a blender in batches. (Do not fill the blender more than halfway or the soup will go everywhere. Cover the lid with a kitchen towel so the steam doesn’t burn your hands.) Carefully, pulse the soup until smooth and transfer to another pot, continue until all the soup is blended. Alternately, you could use an immersion blender to blend the soup in the pot until creamy and smooth. Return pot to the stove to keep warm.
  • To serve: Ladle soup into bowls and top with your choice of toppings and freshly ground black pepper. Enjoy!

Notes

STEP 6: You can pour the soup through a sieve if want your soup silky smooth before returning to the pot and serving, but it’s not necessary. 
To make tortilla strips: Cut 3 corn tortillas into thin 2-inch-long strips. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tortilla strips and a pinch of salt. Stir to coat the strips in oil, arranging them in a single layer. Cook until both sides are golden and crispy, about 3-5 minutes. Transfer to a paper towel-lined plate to cool.

Smothered Chicken with Creamed Spinach Sautéed Mushrooms and Bacon

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Smothered Chicken with Creamed Spinach Sautéed Mushrooms and Bacon

The name says it all! A restaurant-worthy dish made at home, Yum!
Course: Entrée
Cuisine: American, Mediterranean
Servings: 4

Ingredients

CHICKEN:

  • 1 T. butter
  • 1 1/2 lbs. boneless skinless chicken breast 4 sm. breasts or 2 lg. breasts sliced in half lengthwise
  • Kosher salt
  • Lemon pepper seasoning

CREAMED SPINACH:

  • 1 T. olive oil
  • 1 (10 oz.) pkg. fresh spinach
  • 4 cloves garlic pressed
  • 2/3 c. half and half
  • 2/3 c. shredded low-moisture mozzarella cheese

SAUTEED MUSHROOMS:

  • 1 T. olive oil
  • 4 oz. sliced mushrooms

TOPPINGS:

  • 4 slices bacon chopped and cooked crisp
  • 4 slices Pepper Jack cheese cut into smaller pieces

Instructions

  • Prep all ingredients before you begin.
  • Preheat the oven to 375 degrees. Butter the bottom of a 13×9-inch baking dish; set aside.
  • CHICKEN: Season chicken on both sides with salt and lemon pepper seasoning. Place chicken breast flat side down, into the prepared baking dish. Bake uncovered for 15-20 minutes.
  • CREAMED SPINACH: Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spinach, cook for 1-2 minutes until the spinach is heated through and begins to wilt. Add garlic and half and half. Bring to boil. Add shredded mozzarella cheese, stirring constantly until the cheese is melted about 30 seconds or 1 minute more. Remove from heat and season with salt if desired.
  • SAUTEED MUSHROOMS: In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms, sauté for 2-3 minutes until the mushrooms begin to caramelize; remove from heat.
  • ASSEMBLE: Remove chicken breasts from the oven. Top each breast with creamed spinach, chopped cooked bacon, sauteed mushrooms, and pepper jack cheese.
  • Bake uncovered for an additional 15-20 minutes until the chicken is cooked through, no longer pink in the middle, and the juices run clear. Broil for the last 2-3 minutes if desired being careful not to burn the cheese on top.

Confetti Wine Glass Cake

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Confetti Wine Glass Cake

Tender vanilla crumb with creamy, dreamy vanilla buttercream frosting and sprinkles! No need for a knife or plates, simply cut the cake with your wine glass and toast the New Year!
Course: Dessert
Cuisine: American

Ingredients

VANILLA CAKE:

  • 3 2/3 c. cake flour spooned and leveled
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 1/2 c. unsalted butter room temperature
  • 2 c. granulated sugar
  • 3 lg. eggs plus 2 lg. egg whites room temperature
  • 1 T. vanilla extract
  • 1 1/2 c. buttermilk room temperature
  • 1/2 c. assorted jimmies (sprinkles)

VANILLA BUTTERCREAM FROSTING:

  • 1 c. unsalted butter room temperature
  • 1/2 c. vegetable shortening
  • 5 1/2 c. confectioners’ sugar
  • 1/3 c. heavy cream
  • 1 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • Assorted jimmies for decorating

Instructions

  • Preheat oven to 350 degrees. Grease three 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment paper.
  • VANILLA CAKE: In a large bowl, whisk together cake flour, salt, baking powder, and baking soda; set aside.
  • Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Beat in 3 eggs, 2 egg whites, and vanilla extract on medium-high speed until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still on low, pour in buttermilk beat until just combined. The batter will be slightly thick.
  • Pour batter evenly into prepare pans. Bake for 23-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow cakes to cool completely in the pans set on wire racks. The cakes must be completely cooled before frosting and assembling.
  • VANILLA BUTTERCREAM FROSTING: In a large bowl, using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and shortening until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract and salt with the mixer running on low speed. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if the frosting is too thin, add more heavy cream if the frosting is too thick.
  • ASSEMBLE and DECORATE: Using a serrated knife to slice off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream). Place one cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with the second cake layer and evenly cover with frosting. Top with the third layer. Spread the remaining frosting over the top and sides. Pipe with rosettes if desired and sprinkle with jimmies.
  • Refrigerate the cake for at least 1 hour before serving. This helps the cake hold its shape when cutting. Cover any leftover cake tightly and store in the refrigerator for up to 5 days.

Apricot Shortbread Bars

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Apricot Shortbread Bars

Buttery shortbread bars with toasted coconut and pecans, topped with apricot preserves and crumble topping!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1 1/2 c. apricot preserves
  • 18-20 dried Turkish apricots finely diced
  • 1 1/2 c. butter room temperature
  • 1 c. granulated sugar
  • 4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. sweetened coconut toasted
  • 1 c. pecans chopped

Instructions

  • Preheat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper leaving “handles” on the long sides of the pan making it easier to remove the bars from the pan; set aside.
  • In a medium bowl, stir together preserves and diced apricots; set aside.
  • In a large bowl, using an electric hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes.
  • In a separate bowl, whisk together flour, soda, and salt. Gradually add flour mixture to the butter mixture until combined. Add toasted coconut and pecans.
  • Pour 2/3 of the shortbread mixture into the prepared pan, pressing it down with the bottom of a measuring cup. Bake for 10 minutes until golden brown.
  • Remove from the oven and spread the apricot mixture over the shortbread crust. Sprinkle the remaining shortbread mixture over the top (squeezing some of it in your hands making small clumps) and bake an additional 25 minutes until the top is golden brown.
  • Cool in the pan over a wire rack. Refrigerate after cooled to make cutting into bars easier.

Sichuan Chili Oil Wontons

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Sichuan Chili Oil Wontons

Want a quick and easy appetizer? Look no further than these mini chicken and veggie wontons topped with spicy chili oil crunch!
Course: Appetizer
Cuisine: Chinese
Servings: 6

Ingredients

  • 1 (24 oz.) bag frozen mini wontons chicken & vegetables OR pork & vegetables
  • 2 T. Sichuan chili oil (I use Trader Joes chili onion crunch)
  • 3 T. low-sodium soy sauce
  • 1 T. sesame oil
  • 1 T. vinegar
  • 1 T. granulated sugar
  • 1 clove garlic minced
  • 2 T. fresh chopped cilantro for garnish
  • 2 green onions thinly sliced for garnish

Instructions

  • In a small jar or bowl, combine chili oil, soy sauce, sesame oil, vinegar, sugar, and garlic; set aside.
  • Boil wontons according to package instructions; drain and return to pan. Add desired amount of sauce to wontons; gently stir to coat.
  • Spoon wontons into a serving bowl(s) and garnish with fresh chopped cilantro and green onions and enjoy!

Caesar Green Bean Salad

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Caesar Green Bean Salad

Fresh green beans tossed in homemade Caesar dressing, toasted croutons, and shaved parmesan cheese, Um, yes please!
Course: Salad
Cuisine: American, Mexican
Servings: 6

Ingredients

DRESSING & GREEN BEANS:

  • 1 1/2 T. lemon juice
  • 1 T. Worcestershire sauce
  • 1 T. Dijon mustard
  • 3 cloves garlic pressed
  • 3 anchovy fillets minced into paste
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 3 T. extra virgin olive oil
  • 1 1/2 lbs. fresh green beans trimmed
  • 1 1/2 tsp. salt
  • 2 oz. Parmesan cheese shaved with a vegetable peeler

CROUTONS:

  • 3 oz. baguette cut into 1/2-inch pieces
  • 3 T. extra virgin olive oil
  • 1/4 tsp. black pepper

Instructions

  • DRESSING: In a small bowl, whisk together lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper and 1/4 teaspoon salt until combined. Slowly whisk in olive oil until emulsified; set aside.
  • GREEN BEANS: Line a rimmed baking sheet with a clean dish towel. Bring 4 quarts of water to a boil in a large Dutch oven. Add green beans and 1 1/2 teaspoons salt, return to a boil, cook until tender, about 5-7 minutes. Drain green beans in a colander then spread in an even layer on the prepared baking sheet. Allow beans to cool completely.
  • CROUTONS: Meanwhile, toss baguette pieces, olive oil, and pepper in a large bowl until pieces are coated with oil. Transfer to a 12-inch non-stick skillet (reserve bowl). Cook over medium-high heat until, stirring occasionally, until golden brown and crispy about 5-7 minutes. Return croutons to the reserved bowl.
  • Transfer dressing, green beans, and half of the Parmesan cheese to the bowl with croutons; toss to combine. Season with salt and pepper to taste. Transfer to a serving dish. Sprinkle with remaining Parmesan cheese, enjoy!

Thanksgiving Enchiladas

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Thanksgiving Enchiladas

Thanksgiving leftovers never tasted so GOOD!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 (14 oz.) can whole cranberry sauce or 1 3/4 c. homemade cranberry sauce
  • 1 1/4 c. enchilada sauce
  • 2 1/2 c. cooked shredded turkey or chicken
  • 1/2 c. canned black beans rinsed and drained
  • 3 scallions thinly sliced
  • 1/4 c. chopped fresh cilantro plus more for garnish
  • 1/2 tsp. cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 c. shredded Pepper Jack cheese or Monterey Jack cheese
  • 16 (5-inch) good quality corn tortillas
  • Sour cream for serving

Instructions

  • Preheat oven to 375 degrees. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
  • In a medium bowl, combine the cranberry sauce and enchilada sauce. Pour a 1/2 cup of the sauce mixture in the bottom of the casserole dish.
  • In a large bowl, combine turkey, beans, scallions, cilantro, cumin, garlic powder, salt, pepper, 1 cup of the cheese and 1/2 cup of the cranberry mixture.
  • Wrap tortillas in a clean dish towel and warm in the microwave to make them pliable.
  • Place 1/4 cup of the filling on each tortilla, roll up and place seam-side down in the casserole dish. Cover with the remaining cranberry sauce mixture and the remaining 1 cup of cheese.
  • Cover with foil and bake for 25-30 minutes until the cheese is melted and bubbly.
  • Serve garnished with fresh cilantro and a dollop of sour cream if desired.

Butter Blanket Turkey

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Butter Blanket Turkey

The most tender, juicy turkey you’ll ever put in your mouth, thanks to the blanket of butter!
Course: Entrée
Cuisine: American
Servings: 14

Ingredients

  • 1 (12-14 lb.) turkey
  • Kosher salt and black pepper
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lemon cut into wedges
  • 1 lg. onion cut into 6 wedges
  • 4 T. unsalted butter at room temperature
  • 1/2 tsp. paprika
  • 1 1/2 c. unsalted butter melted
  • 3 stalks celery cut into thirds
  • 3 med. carrots
  • 1 1/2 c. turkey or chicken broth

Instructions

  • Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 425 degrees.
  • Remove any turkey parts from the cavity and reserve for another use or discard. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
  • In a small bowl, combine 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
  • Scatter the celery pieces, whole carrots, and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher’s twine.
  • Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers (the one pictured fit perfectly).
  • Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
  • Roast for 30 minutes, then lower the oven temperature to 350 degrees. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
  • Carefully, remove the pan from the oven to a wire rack. Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see cook's note). Baste one more time, then return the turkey to the oven. Roast until the skin is golden brown and a thermometer inserted in the thickest part of the thigh reads 165 degrees, about another 20-30 minutes.
  • Carefully, remove the pan from the oven to a wire rack, loosely cover the turkey with foil and rest for 30 minutes before carving.

Notes

Cook’s Note: The skin can stick to the cheesecloth, so make sure it’s basted very well. If it does stick at the end of cooking, just baste the spots that are stuck with more butter or pan drippings and slowly pull away the cheesecloth.

Cinnamon Roll Apple Slab Pie

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Cinnamon Roll Apple Slab Pie

Wow your guests as they swoon over the beautiful cinnamon swirl crust! Serve warm with a scoop of vanilla ice cream! The perfect pie for entertaining!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

ALL BUTTER PIE CRUST:

CINNAMON ROLL FILLING:

  • 1/4 c. unsalted butter melted
  • 1/2 c. brown sugar packed
  • 1 tsp. ground cinnamon
  • 1/4 tsp. kosher salt

APPLES:

  • 4 lbs. assorted apples Granny Smith, Jonagold, Gala, etc. peeled, cored & cut into 1/4-inch slices
  • 2 T. fresh lemon juice
  • 6 T. granulated sugar
  • 2 T. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 T. cold unsalted butter cut into small cubes

EGG WASH:

  • 1 lg. egg lightly beaten
  • Sanding sugar for sprinkling

ALL BUTTER PIE CRUST:

Instructions

  • ALL BUTTER PIE CRUST: Make two separate recipes of Cooking Mamas’ All Butter Pie Crust and shape into two rectangular disks. Wrap each disk in plastic wrap, 1 for the bottom crust and 1 for the cinnamon roll crust. Refrigerate for at least 1-2 hours before using.
  • On a lightly floured piece of parchment paper, roll one disk into a 12×17-inch rectangle. Transfer crust to a 10×15-inch rimmed jelly roll pan pressing into the bottom and up the sides to fit. Fold overhang under and around the edge. Dock the bottom with a fork. Refrigerate for 30 minutes.
  • CINNAMON ROLL FILLING: In a small bowl, combine melted butter, brown sugar, cinnamon, and 1/4 teaspoon salt.
  • On a lightly floured piece of parchment paper, roll the second disk of dough into a 12×16-inch rectangle.
  • Evenly spread the butter mixture over the dough all the way to the ends. Starting on the long edge, tightly roll into a log. Wrap in parchment or plastic wrap and transfer to a baking sheet and refrigerate until firm, about 30 minutes.
  • Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on the rack below.
  • APPLES: In a large bowl, using your hands, toss together apple slices lemon juice, granulated sugar, flour, salt, and vanilla. Fill the bottom pie crust with the apple mixture and dot with cold butter.
  • Remove the cinnamon roll log from the refrigerator. Cut the log into 1/4-inch slices, rotating the log with each slice to keep the slices round (you will need 63 slices). Arrange slices over the apples, slightly overlapping, in nine rows of seven.
  • Brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake until the crust is just set, 20 minutes (do not open the oven). Reduce heat to 375 degrees and continue baking until the crust is golden brown and the filling bubbling, about 45 minutes to 1 hour. Let cool completely on a wire rack.
  • Serve warm or cold with a scoop of vanilla ice cream. This slab pie tastes best the day it’s made.

Strawberry Sweet Rolls

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Strawberry Sweet Rolls

These beautiful sweet rolls are swirled with fresh strawberries, strawberry preserves, and dripping with lemon icing. They’re absolutely delicious!
Course: Bread, Breakfast
Cuisine: American
Servings: 12

Ingredients

DOUGH:

  • 1 c. milk
  • 2/3 c. granulated sugar
  • 1 1/2 T. active dry yeast (2 envelopes)
  • 1/2 c. unsalted butter softened
  • 2 lg. eggs
  • 1 tsp. lemon zest finely grated
  • 1/2 tsp. sea salt
  • 4 1/4 c. all-purpose flour plus more for dusting

STRAWBERRY FILLING:

  • 1 lb. fresh strawberries hulled and diced
  • 1 1/4 c. strawberry preserves
  • 1/4 tsp. ground black pepper

LEMON ICING:

  • 1 c. confectioners’ sugar
  • 2 T. melted butter
  • 1 T. whole milk
  • 1 T. fresh lemon juice

Instructions

  • DOUGH: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees.
  • Pour the 2/3 cup sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk over the sugar and yeast; stir to combine. Let stand until the yeast is foamy, about 5 minutes.
  • Add the softened butter, eggs, grated lemon zest, and sea salt. Slowly add the flour a cup at a time and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
  • Form the dough into a ball and transfer it to a large lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, about 1 to 2 hours.
  • Line the bottom of a 9×13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and sides of the pan; set aside.
  • Once the dough has doubled in size, turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 10×24-inch rectangle.
  • STRAWBERRY FILLING: In a medium bowl, combine fresh strawberries, strawberry preserves, and black pepper.
  • Spread the strawberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log (this gets a bit messy).
  • Working quickly, cut the log into 12 (2-inch) rolls and arrange them in the prepared pan. Scrape up berries and juice from the work surface and pour over the rolls. Lightly cover the rolls with parchment paper and a tea towel, allow them to rise in a warm place until they are puffy and have filled the baking pan, about 1-2 hours.
  • Preheat the oven to 400 degrees. Bake the rolls for about 25 minutes, until golden and the berries are bubbling. (If needed, loosely cover the rolls with foil the last 10 minutes of cooking to prevent them from getting too dark.) Transfer the pan to a rack to cool for 30 minutes, then prepare icing.
  • LEMON ICING: In a small bowl, whisk together the confectioners’ sugar, melted butter, whole milk, and lemon juice until the icing is well combined (thin with more lemon juice if needed).
  • Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Drizzle icing over each roll or spread with an offset spatula. Serve warm or at room temperature.
  • Store remaining rolls in an airtight container in the refrigerator until ready to eat.

Beef and Cheddar Sliders

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Beef and Cheddar Sliders

Thinly sliced roast beef, cheddar cheese, and BBQ sauce piled high on toasted Hawaiian sweet rolls!
Course: Appetizer, Entrée
Cuisine: American
Servings: 12 sliders

Ingredients

  • 1 doz. Hawaiian dinner rolls
  • 3/4 lb. thinly sliced deli roast beef
  • 1/2 c. BBQ sauce
  • 8 slices cheddar cheese
  • 1/2 c. butter
  • 2 T. light brown sugar
  • 1 T. Dijon mustard
  • 1 T. Worcestershire sauce
  • 1 1/2 tsp. poppy seeds

Instructions

  • Preheat oven to 350 degrees. Spray the bottom of a 9×13-inch baking dish or pan with non-stick cooking spray; set aside.
  • In a large bowl toss roast beef with your favorite BBQ sauce.
  • Split the dinner rolls in half. Place the bottoms in the prepared baking dish. Top with BBQ roast beef. Top beef with cheddar cheese slices. Place roll tops on top of cheese.
  • In a small saucepan, over medium-low heat, melt the butter, brown sugar, mustard, Worcestershire sauce, and poppy seeds together. Pour the melted butter mixture over the sliders.
  • Bake uncovered for 20-25 minutes or until the tops are brown and crispy.
  • Using a sharp knife, cut into individual sliders and serve.

Coffee Cake Banana Bread

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Coffee Cake Banana Bread

A mash-up of two of my favorite baked goods! Banana bread and coffee cake make one amazing dessert!
Course: Bread
Cuisine: American
Servings: 2 loaves

Ingredients

BANANA BREAD:

  • 3 lg. ripe bananas
  • 2 T. brown sugar
  • 1 1/2 tsp. vanilla extract
  • 3/4 tsp. ground cinnamon
  • 2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. butter softened
  • 1 c. granulated sugar
  • 2 lg. eggs
  • 2 T. sour cream

CRUMB TOPPING:

  • 1 c. brown sugar
  • 1 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 c. cold butter cut into small cubes

Instructions

  • Preheat oven to 350 degrees. Butter two 8×4-inch bread pans; set aside.
  • BANANA BREAD: In a small bowl, mash bananas, with 2 tablespoons brown sugar, vanilla extract, and 3/4 teaspoon cinnamon; set aside.
  • In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat 1/2 cup softened butter and granulated sugar together until light and fluffy. Add eggs one at a time beating well after each addition. Add sour cream, beat until just combined.
  • Gradually add flour mixture to the large bowl, beating until just combined. Add mashed banana mixture, beat until just combined.
  • Divide batter evenly into the prepared pans.
  • CRUMB TOPPING: In a medium bowl, whisk together, 1 cup brown sugar, 1 cup flour, and 1 teaspoon cinnamon. Cut in a 1/2 cup cold butter with a pastry cutter until the topping resembles coarse crumbs.
  • Sprinkle the topping evenly over the batter in both pans squeezing some of the topping in your hands, creating bigger crumbles.
  • Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean with a few crumbs stuck to it. Allow bread to cool in the pan for 10 minutes before removing to a cooling rack. Slice and enjoy!

Roasted Cornish Hens

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Roasted Cornish Hens

Fancy enough for entertaining, yet quick and easy for a weeknight meal. Your family and friends will absolutely love this dish!
Course: Entrée
Cuisine: American, English
Servings: 4

Ingredients

  • VEGETABLES:
  • 1 lb. potatoes chopped into chunks
  • 2 lg. carrots chopped into chunks
  • 1 lg. yellow onion cut into eighths
  • 1 T. olive oil
  • Salt and pepper to taste
  • HENS:
  • 2 Cornish hens
  • 2 T. olive oil
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. thyme leaves
  • 1/4 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. lemon zest

Instructions

  • Preheat oven to 450 degrees. In a casserole dish, rimmed baking sheet or roaster, toss veggies with 1 tablespoon olive oil and season with salt and pepper to taste; set aside.
  • In a small bowl, combine 2 tablespoons olive oil, rosemary, thyme leaves, garlic powder, salt, pepper, and lemon zest; set aside.
  • Rinse hens under cold water and pat dry with paper towels. Tie legs together and tuck wings under the bird. Place hens on top of the veggies and brush with the seasoned olive oil mixture.
  • Place in the oven and reduce heat to 400 degrees. Bake for 55-65 minutes or until a thermometer reaches 165 degrees in the thickest part of the hen and the veggies are tender.
  • Remove the hens from the oven and loosely cover with foil. Rest for 10 minutes before cutting. Carefully cut hens in half with kitchen shears and serve with veggies.

Notes

This recipe can easily be doubled.

Sugar Plums

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Sugar Plums

“The children were nestled all snug in their beds, while visions of sugar-plums danced in their heads…” We all recognize this from the beginning of one of America’s most beloved poems, Clement Clark Moore’s “A Visit from St. Nicholas,” a.k.a. “Twas the Night Before Christmas.” What, exactly, is a sugar plum? Sugar Plums are sweet confections made with dried fruit, toasted nuts, and warm spices then rolled in sparkling sugar, Enjoy!
Course: Dessert
Cuisine: American, Portuguese

Equipment

  • USA Bakeware Half Sheet Pan [affiliate]
  • KitchenAid Food Processor [affiliate]

Ingredients

  • 2 c. walnuts halves toasted and roughly chopped
  • 1/2 c. prunes pitted and chopped
  • 1/2 c. dates pitted and chopped
  • 1 c. dried apricot chopped
  • 1/4 c. dried cranberries
  • Zest of one orange
  • 1/4 c. honey
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/2 c. sparkling sugar for rolling in (I use turbinado cane sugar)

Instructions

  • Preheat oven to 350 degrees. Spread walnuts out on a rimmed baking sheet. Toast for 8 minutes; remove from the oven and allow to cool. Once cooled, rough chop them and place in a food processor.
  • Add chopped prunes, dates, apricots, dried cranberries, orange zest, and spices to the food processor. Pulse several times until the ingredients are chopped into small pieces. Drizzle in honey. Stop pulsing when the mixture holds together. You want to have some texture from the fruit and nuts.
  • Roll the mixture into 1-tablespoon-size balls. Roll the balls in sparkling sugar. Place the candies in an airtight container and store in the refrigerator until ready to eat.

Cheesecake Cookies

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Cheesecake Cookies

Graham cracker cookies topped with lemon cream cheese frosting and your choice of cherry or strawberry preserves!
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

GRAHAM CRACKER COOKIES:

  • 3/4 c. unsalted butter room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 1/3 c. all-purpose flour
  • 1 c. graham cracker crumbs 8 full-size crackers
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 c. graham cracker crumbs for rolling (4 full-size crackers)

FROSTING & TOPPING:

  • 4 T. unsalted butter room temperature
  • 8 oz. cream cheese room temperature
  • 1/2 tsp. vanilla extract
  • 3 c. confectioners’ sugar sifted
  • zest of 1/2 lemon finely grated
  • 3/4 c. jam or preserves

Instructions

  • COOKIES: In a large bowl, using a hand mixer cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla, scraping down the sides and bottom of the bowl as needed.
  • In a separate bowl, whisk together flour, 1 cup graham cracker crumbs, salt, and baking soda.
  • Add dry ingredients to the wet ingredients, beat until combined. Chill the dough for one hour.
  • Preheat oven to 375 degrees. Line three baking sheets with parchment paper (8 cookies per sheet).
  • Place 1/2 cup graham cracker crumbs in a shallow bowl. Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and roll into a ball then roll in graham cracker crumbs. Place the cookie dough balls a couple of inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
  • Bake for 9-11 minutes until the edges are set and the center is slightly underdone (do not overbake). If necessary, rotate the baking sheets from the front to the back and top to bottom once during bake time if your oven bakes unevenly. Place the baking pans on wire racks to cool completely.
  • FROSTING: Using a hand mixer, beat butter and cream cheese until smooth and creamy. Gradually add confectioners’ sugar a cup at a time, then add vanilla and lemon zest.
  • Place the frosting in a pastry bag fitted with a 2D tip. Pipe frosting onto the cookies in a circle leaving an opening in the middle for a dollop of jam.
  • Using two small spoons, place a dollop of jam into the center of each cookie. Store cookies in the refrigerator.
  • These cookies are best served the day they are made. Store assembled cookies in the refrigerator for up to 3 days.

Notes

Use a food processor to make graham cracker crumbs. Simply pulse the crackers until you reach crumb consistency.