Cooking Mamas

Tried and True Family Recipes

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Cream Cheese Snickerdoodles

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Cream Cheese Snickerdoodles

Look no further, you’ve found my ULTIMATE snickerdoodle recipe! They’re crunchy on the outside, chewy on the inside! I promise your family and friends will be begging for more!

Course: Dessert
Cuisine: American
Servings: 3 dozen
Author: Cooking Mamas

Ingredients

COOKIES:

  • 3 ¼ c. all-purpose flour
  • 1 tsp. cornstarch
  • 1 ½ tsp. cream of tartar
  • ½ tsp baking soda
  • ¾ tsp. salt
  • ½ tsp. ground cinnamon
  • 1 c. unsalted butter room temperature
  • 4 oz. cream cheese room temperature
  • 1 ¾ c. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract

CINNAMON SUGAR:

  • 1/3 c. granulated sugar
  • 1 T. ground cinnamon

Instructions

  • COOKIES: In a medium bowl, combine flour cornstarch cream of tartar, baking soda, salt, and cinnamon; set aside.
  • In the bowl of a stand mixer, beat the butter and cream cheese until well combined. Add sugar, beat until light and creamy. Add eggs and vanilla, beat until combined.
  • Gradually add flour mixture to butter mixture until completely combined. Transfer to an airtight container and refrigerate for at least 1 hour or overnight.
  • When ready to bake, preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
  • CINNAMON SUGAR: In a small bowl, combine sugar and cinnamon; set aside.
  • Remove the chilled dough from the refrigerator and scoop into 1 ½ tablespoon-size portions. Roll into a ball between your palms. Roll in cinnamon sugar until completely coated.
  • Place on prepared baking sheet at least 2-inches apart. Using the bottom of a glass press the dough balls to flatten slightly. Bake for 10-13 minutes. Cookies will be soft in the center and continue baking as they cool. Allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack.

Notes

If you want bigger cookies simply double the size of your dough balls and cook 6 to a baking sheet.

Pappardelle alla Bolognese with Burrata Cheese

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Pappardelle alla Bolognese with Burrata Cheese

Pappardelle pasta noodles folded into a thick and rich Bolognese meat sauce topped with creamy pockets of burrata cheese!
Course: Entrée
Cuisine: Italian
Servings: 8
Author: Cooking Mamas

Ingredients

  • 2 T. olive oil divided
  • 2 T. butter divided
  • 1 lg. shallot finely diced
  • 1 stalk celery finely diced
  • 1 lg. carrot finely grated
  • 1/2 lb. ground beef
  • 1/2 lb. ground veal
  • 1/2 lb. sweet Italian sausage casings removed
  • Salt and finely ground black pepper
  • 1/8 tsp. white pepper
  • 2 lg. garlic cloves pressed
  • 2 T. fresh sage thinly sliced
  • 1 T. tomato paste
  • 1 c. dry white wine
  • 2 c. San Marzano crushed tomatoes
  • 1 c. chicken stock or broth
  • 1 lb. pappardelle pasta
  • 1 c. freshly grated Parmigiano-Reggiano plus more for topping
  • 1/4 c. heavy cream
  • 1 lb. Burrata cheese for serving
  • A handful fresh flat-leaf parsley finely chopped for garnish

Instructions

  • Prep all ingredients before you begin. Bring a large pot of salted water to a boil.
  • Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Add the diced shallot, celery and grated carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Remove vegetables to a bowl or plate; set aside.
  • Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add the ground beef, veal and sausage. Season with salt, black pepper, and white pepper. Cook, stirring occasionally, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Return the vegetable mixture to the pan. Add the garlic and sage, cook until fragrant about 1 minute.
  • Add the tomato paste. Cook, stirring often, until combined, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 4 minutes. Add the crushed tomatoes and chicken stock. Reduce heat to low, simmer the sauce while the pasta cooks. Stir in heavy cream cook until heated through.
  • Cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and return to the pot. Pour the pasta and about 1 cup Parmesan cheese into the sauce. Gently toss to coat with sauce; add cooking water as needed if the pasta is too dry.
  • Transfer pasta to a serving platter. Top pasta with parsley and more Parmesan cheese. At the table, break open the Burrata and toss the pasta again to coat.

Glazed Lemon Blueberry Scones

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Glazed Lemon Blueberry Scones

These light and tender scones are bursting with fresh blueberries and topped with a sweet and tangy lemon glaze. Perfect for a Sunday Brunch or Spring Tea!
Course: Breakfast
Cuisine: American, English
Servings: 8
Author: Cooking Mamas

Ingredients

  • SCONES:
  • 2 c. all-purpose flour
  • 1/3 c. granulated sugar
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 4 T. frozen butter grated
  • 2 T. shortening
  • 3/4 c. heavy cream
  • 1 lg. egg lightly beaten
  • Zest of 1 lg. lemon
  • 1 c. blueberries fresh or frozen
  • LEMON GLAZE:
  • 1 c. confectioners’ sugar sifted
  • 2-3 T. fresh lemon juice

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  • SCONES: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut the butter and shortening into dry ingredients, using a pastry blender or fork until it resembles coarse cornmeal.
  • In a separate bowl, whisk together the cream, egg and lemon zest, add to dry ingredients. Mix just until combined. Gently toss in blueberries. Try your best to not overwork the dough at any point.
  • Shape the dough into a ball with floured hands and transfer to a floured surface. Press into a neat 8-inch disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  • Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
  • LEMON GLAZE: In a small bowl, whisk the confectioners' sugar and 2 tablespoons lemon juice together until smooth. Add another tablespoon of lemon juice to thin out, if necessary. Drizzle or spread glaze over warm scones right before serving.

Instant Pot Organic Unsalted Chicken Stock

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Instant Pot Organic Unsalted Chicken Stock

My homemade chicken stock is so flavorful you'll never purchase a box from the supermarket again!
Course: Soup
Cuisine: American
Servings: 2 quarts
Author: Chef Mo – Melinda Marvick

Equipment

  • Instant Pot Duo 7-in-1 Electric Pressure Cooker [affiliate]

Ingredients

  • 1 whole roasting chicken
  • 3 lg. carrots washed and roughly cut into chunks
  • 3 stalks celery washed and roughly cut into chunks
  • 1 lg. yellow onion unpeeled, rinsed, cut into quarters
  • 10-12 black peppercorns
  • 6-7 sprigs of fresh thyme

Instructions

  • Add all ingredients to the inner pot of your instant pot (see notes).
  • Secure lid and set to manual pressure for 100 minutes (see notes for additional cooking times).
  • When pressure cooking is complete, natural release (NR) to allow flavors to continue to meld. If in a hurry, NR for 10 minutes, then QR (Quick Release by carefully switching to the Venting position; you may want to hold a towel over the valve to absorb any spewing liquid, as the contents in the pot are still boiling! Note: The steam and any emitting liquid will be extremely hot, so protect your hand to prevent any burns!).
  • Once the pressure valve has dropped, remove the lid and scoop out all of the solids into a colander over a bowl (which will collect any residual stock).
  • After the solids have been removed, place several layers of cheesecloth inside a mesh strainer and strain the stock into a large bowl.
  • Place the strained stock into the refrigerator and cool.
  • Once cooled, carefully skim the layer of fat off of the top.
  • The stock is now ready for use or for freezing.

Notes

  • I am using a 6-quart Instant Pot. This recipe will not fit in a smaller pot.
  • Organic: I use all organic ingredients, but you don’t have to.
  • You can use vegetable scraps (peels, end cuts, etc.). There is no need to peel your vegetables.
  • Cooking Times: Keep in mind that your elevation will affect your cooking times with all pressure-cooking recipes. I am at sea level and I have found that my cooling times are a couple/few minutes less than most online recipes I’ve tried. For me, A totally frozen whole chicken took 120 minutes. A partial frozen whole chicken took 110 minutes.

Instant Pot Unsalted Beef Stock

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Instant Pot Unsalted Beef Stock

There’s nothing better than homemade stock and you get to control what goes in it! Perfect for soups, sauces, stews and more!
Course: Soup
Cuisine: American
Servings: 2 quarts
Author: Chef Mo – Melinda Marvick

Equipment

  • Instant Pot Duo 7-in-1 Electric Pressure Cooker [affiliate]

Ingredients

  • Beef bones mostly knuckle and a few marrows, see notes and photos below
  • 2 lg. onions washed, unpeeled and quartered
  • 3 lg. carrots washed and unpeeled
  • 5 lg. cloves garlic unpeeled
  • 1 handful onion skins optional, see notes
  • 2 stalks celery with leaves washed and quartered
  • 2 leeks rinsed, green stems removed and halved
  • 2 bay leaves
  • 1/2 tsp. black peppercorns
  • 1 T. apple cider vinegar
  • Fresh thyme sprigs
  • Fresh parsley sprigs
  • Cold water

Instructions

  • Roast bones on a broiler pan, or sheet pan with a rack, in a 425-degree oven for 45 minutes.
  • After the 45 minutes, add the carrots, onions, and garlic and continue to roast for another 45 minutes.
  • In the bottom of your instant pot liner, place the onion skins, bones, vegetables, vinegar, spices and herbs. Fill with cold water to the line just below the “max” line.
  • Place the lid on your pot, making sure to place the valve to the sealing position, and cook on manual high pressure for 120 minutes. When complete, allow the pressure to naturally release (see notes).
  • After the pressure has been released, remove all the solids, and strain the stock using a mesh strainer that has been lined with several layers of cheesecloth.
  • If using immediately, cool as much as possible to allow the fat to rise to the top and skim off. If possible, refrigerate the stock and remove any fat layer before using or placing in freezer containers.

Notes

  • I use a 6-quart Instant Pot.
  • Bone sizes will vary. I use as many bones as I can fit into my pot and freeze any extras (after roasting) for the next time I make stock.
  • The outer layer/brown onion skins aid in producing the dark, rich color of the stock. I keep all of the skins I would normally discard, in the freezer for making stock.
  • As your Instant Pot will be full, it will take approximately an hour to come up to pressure, as well as another hour to naturally release the pressure.
  • When pressure cooking is complete, natural release (NR) to allow flavors to continue to meld. If in a hurry, NR for 10 minutes, then QR (Quick Release by carefully switching to the Venting position; you may want to hold a towel over the valve to absorb any spewing liquid, as the contents in the pot are still boiling! The steam and any emitting liquid will be extremely hot, so protect your hand to prevent any burns!).

Bacon Wrapped Filet Mignon

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Bacon Wrapped Filet Mignon

Our tender beef filet is wrapped with smoky bacon and pan-seared to perfection just like your favorite steakhouse!
Course: beef, Entrée
Cuisine: American
Servings: 2

Ingredients

  • 2 (8-10 oz.) filet mignon (2-inches thick)
  • Kosher salt and black pepper
  • 2 strips thin-cut smoked bacon
  • 1 T. butter
  • 1 T. extra virgin olive oil
  • Balsamic glaze for drizzling optional

Instructions

  • Bring steaks to room temperature about 30 minutes before cooking.
  • Preheat oven to 450 degrees.
  • Generously season both sides of the steaks with salt and pepper. Wrap the steaks with one strip bacon and secure with a toothpick or twine.
  • Place a large cast-iron skillet over medium-high heat. Add butter and olive oil; melt and swirl around the pan. Add the steaks to the pan; sear 1-½ minutes on both sides.
  • Transfer the skillet to the oven to finish cooking. For medium-rare, cook 10 minutes or until a meat thermometer reaches 135-140 degrees in the thickest part of the steak.
  • Carefully remove the skillet from the oven, transfer steaks to a plate. Loosely cover with foil and rest for 5 minutes. Remove toothpicks or twine from steaks and serve with a drizzle of balsamic glaze if desired.

Red Velvet Cinnamon Rolls

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Red Velvet Cinnamon Rolls

These gorgeous red velvet cinnamon rolls are the sweetest way to say “I love you!” ❤️






Course: Bread, Breakfast
Cuisine: American
Servings: 12 rolls

Ingredients

RED VELVET ROLLS:

  • 1 (15.25 oz.) pkg. red velvet cake mix
  • 3 c. all-purpose flour divided
  • 1 (1/4 oz.) pkg. active dry yeast
  • 1 1/4 c. warm water (110-115 degrees)

CINNAMON SUGAR:

  • 1 c. brown sugar packed
  • 1 T. ground cinnamon
  • 1/4 c. butter melted

CREAM CHEESE FROSTING:

  • 4 oz. cream cheese room temperature
  • 1/4 c. butter room temperature
  • 2 c. confectioners’ sugar
  • 1 tsp. vanilla extract

Instructions

  • RED VELVET ROLLS: In the bowl of a stand mixer fitted with a dough hook, whisk together cake mix, 1 cup flour, and yeast. Add warm water; beat on medium-low speed for 2 minutes scraping down the sides as needed. Add in the remaining 2 cups of flour to form a soft dough. Beat for 3 minutes more.
  • Place dough in a large buttered bowl, turning once to grease the top. Cover with a tea towel and let rise in a warm place until doubled in size, about 2 hours.
  • CINNAMON SUGAR: Meanwhile, in a small bowl, whisk together brown sugar and cinnamon; set aside.
  • Butter a 13×9-inch glass baking dish. Line the bottom with parchment paper; set aside.
  • Punch down dough. Turn onto a lightly floured surface; roll the dough into an 18×10-inch rectangle.
  • Brush with melted butter to within 1/4 inch of the edges; sprinkle with cinnamon sugar.
  • Roll up jelly-roll style, starting with the long side, pinch the seam to seal. Cut crosswise into twelve 1 ½-inch slices. Place cut sides up in the prepared baking dish. Cover with a kitchen tea towel; let rise in a warm place until almost doubled, about 1-2 hours.
  • Preheat oven to 350 degrees. Bake until puffed and light brown, 15-20 minutes. Remove to a rack to cool slightly.
  • CREAM CHEESE FROSTING: In a medium bowl, using an electric hand mixer, beat the cream cheese and butter until well combined. Add confectioner’s sugar and vanilla beat until smooth and creamy. Spread frosting over warm rolls and devour!

Creamy Chicken Tortellini Soup

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Creamy Chicken Tortellini Soup

Creamy tomato soup with chicken, cheese tortellini, and fresh spinach!
Course: Soup
Cuisine: Italian
Servings: 8

Ingredients

  • 3 T. olive oil
  • 1 med. yellow onion diced
  • 1 T. dried basil
  • 2 cloves garlic minced
  • 2 T. tomato paste
  • 1/4 c. all-purpose flour
  • 4 c. chicken broth
  • 2 (14.5 oz.) cans petite diced tomatoes with juice
  • 1 1/2 lbs. boneless skinless chicken breast or thighs
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. frozen cheese tortellini
  • 1 (16 oz.) bag fresh spinach
  • 1/2 c. grated Parmesan cheese plus more for sprinkling
  • 1 c. heavy cream warmed
  • Red pepper flakes

Instructions

  • Heat olive oil in a large Dutch oven or saucepot over medium-high heat. Add onions and basil, sauté until onions are tender and translucent. Add garlic, sauté for 30 seconds. Stir in tomato paste. Add flour, stir until dissolved about 1-2 minutes.
  • Add broth, tomatoes with juice, chicken, salt, and pepper to the pot; stir to combine.
  • Cover and simmer for 15-20 minutes (or until chicken is tender and no longer pink). Remove the chicken to a cutting board.
  • Add tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may curdle if added cold); stir to combine.
  • On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the pot; stir to combine.
  • Ladle soup into bowls and sprinkle with more grated Parmesan cheese and red pepper flakes if desired.

Skillet Pull-Apart Bread with Spinach Artichoke Dip

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5 from 1 vote

Skillet Pull-Apart Bread with Spinach Artichoke Dip

Classic spinach artichoke dip surrounded with dinner rolls for dipping!
Course: Appetizer
Cuisine: American
Servings: 6 people

Ingredients

  • 12 Rhodes frozen dinner rolls
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/4 c. sour cream
  • 2/3 c. grated Parmesan & Romano cheese
  • 1/2 c. shredded mozzarella cheese
  • 1 (14 oz.) can artichoke hearts drained and chopped
  • 1 (10 oz.) pkg. frozen chopped spinach thawed, drained and squeezed
  • 2 cloves garlic pressed
  • 1 tsp. dried basil
  • 1/2 to 1 tsp. crushed red pepper to taste
  • Everything Bagel Seasoning for sprinkling

Instructions

  • Coat a 10-inch cast-iron skillet with olive oil. Place 12 frozen dinner rolls in a ring around the skillet. Cover with a tea towel and let rise until thawed and doubled in size, about 3 hours.
  • In a medium bowl, combine cream cheese, sour cream, Parmesan & Romano cheese, mozzarella, artichoke hearts, spinach, garlic, basil, and crushed red pepper. Refrigerate until ready to bake.
  • Once the dough has thawed and risen, uncover and scoop the dip into the center of the skillet.
  • Brush the rolls with olive oil, and top with an additional sprinkle of Parmesan cheese or Everything Bagel Seasoning or both!
  • Preheat oven to 375 degrees. Bake for 25 minutes. (If the bread browns too quickly, lower the oven temperature to 350 degrees and lightly cover with foil).
  • Remove skillet from the oven; cool slightly before serving, Enjoy!

Restaurant-Style Salsa

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Restaurant-Style Salsa

This homemade salsa comes together quickly (no chopping required) and tastes like it came from your favorite Mexican restaurant! Serve with warm tortilla chips!
Course: Appetizer
Cuisine: Mexican
Servings: 6

Ingredients

  • 1/4 med. yellow onion peeled
  • 1 med. jalapeno stem, membranes & seeds removed
  • 2 cloves garlic peeled & pressed
  • 1 14.5 oz. can Hunt’s fire-roasted diced tomatoes
  • 1/2 lime juiced
  • 2 T. fresh cilantro
  • 1/2 tsp. kosher salt
  • Tortilla chips for serving

Instructions

  • Combine onion, jalapeno, and garlic in a food processor or blender. Pulse 5 or 6 times or until you get the consistency you like. Remove cover, scrape down sides. Add tomatoes with juice, lime juice, cilantro, and salt. Pulse 2-3 times more to combine.
  • Transfer to a serving bowl and serve with warm tortilla chips or transfer to a pint jar and store in the refrigerator. Salsa is even more flavorful the next day.

Notes

Cook’s Note: If you prefer hotter salsa, do not remove the jalapeno membranes and seeds.

Mu Shu Pork or Chicken

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Mu Shu Pork or Chicken

Skip take-out and make my irresistible sweet and spicy mu shu pork or chicken wraps in under 30 minutes, Enjoy!
Course: Entrée
Cuisine: Chinese
Servings: 12 wraps
Author: Cooking Mamas

Ingredients

MARINADE:

  • 1/2 c. hoisin sauce
  • 1/4 c. rice vinegar
  • 2 T. oyster sauce
  • 2 T. soy sauce
  • 1 tsp. toasted sesame oil
  • 6 cloves garlic minced
  • freshly cracked black pepper to taste

MU SHU PORK:

  • 1 lb. boneless pork chops or boneless skinless chicken breasts, sliced into very thin strips
  • 3 T. peanut or avocado oil divided
  • 2 lg. eggs whisked
  • 1 (14 oz.) bag coleslaw mix
  • 1 (8 oz.) cont. shiitake mushrooms stemmed and thinly sliced
  • 4 scallions thinly sliced (green parts only) divided
  • 12 sm. flour tortillas or lettuce leaves for serving
  • hoisin sauce for dipping, optional

Instructions

  • MARINADE: In a medium bowl, whisk together all the marinade ingredients until well combined. Divide the marinade in half. Pour half of the marinade over the thinly sliced pork or chicken, toss to evenly coat; set aside for 5 minutes. Reserve the other half for cooking.
  • MU SHU PORK: While the meat is marinating, heat 1 tablespoon oil in a large non-stick skillet or wok over medium heat. Add the whisked eggs to the pan and let them sit until they are cooked through and form a large omelet. Transfer the eggs to a separate cutting board and chop the omelet into small, thin pieces.
  • Return the pan to the stove add 1 tablespoon oil and increase heat to high heat. Using a pair of tongs, lift the meat out of the marinade and transfer it to the pan, discarding the marinade.
  • Sauté the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked through and tender about 3-4 minutes. Transfer the pork to a separate plate, cover loosely with foil, and set aside.
  • Add the remaining tablespoon oil to the pan, along with the coleslaw, mushrooms, and half of the scallions. Sauté for 2-3 minutes or until the cabbage begins to wilt.
  • Add in the reserved marinade, toss to combine. Cook for an additional 1-2 minutes.
  • Stir in the cooked pork and chopped eggs, toss until combined. Sprinkle with the remaining scallions.
  • Serve immediately with warm flour tortillas or lettuce leaves and hoisin sauce for dipping if desired.

Notes

Cook’s Note: I find it easier to thinly slice the pork chops or chicken while the meat is semi-frozen, then cut into thin strips. Thaw meat completely before cooking.

Shakshuka aka Eggs in Tomatoes

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Shakshuka aka Eggs in Tomatoes

Poached eggs simmered in a spicy tomato sauce with mushrooms, onions, peppers, and garlic. Serve for breakfast, lunch or dinner with rustic bread to sop up the delicious sauce.
Servings: 6

Ingredients

  • 6 thick slices rustic bread toasted (I use Boule)
  • Butter for toast
  • 2 T. extra virgin olive oil
  • ½ yellow onion diced
  • 1 (8 oz.) cont. button mushrooms sliced
  • 1 red or green bell pepper seeded & sliced
  • 1 yellow bell pepper seeded & sliced
  • 4 cloves garlic pressed
  • 2 tsp. paprika
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • 1 (28 oz.) can crushed tomatoes
  • 6 lg. eggs
  • Salt and pepper
  • ¼ c. cilantro chopped
  • ¼ c. parsley chopped
  • ½ c. crumbled feta cheese

Instructions

  • Heat a grill pan or skillet over medium-high heat. Butter the bread on both sides. Grill until toasted on each side; set aside.
  • Meanwhile, heat olive oil in a large non-reactive skillet over medium-high heat. Add onions, mushrooms, and bell peppers. Season with salt and pepper. Cook for about 5 minutes or until the onion becomes translucent.
  • Add garlic, paprika, cumin and chili powder; cook for an additional minute. Pour in crushed tomatoes and bring to a simmer.
  • Using a large metal spoon or ladle, make 6 small wells in the sauce and crack one egg into each well. Cover the pan and simmer 5-8 minutes or until the eggs are done to your liking.
  • Remove from heat and garnish with chopped cilantro and parsley. Sprinkle with feta cheese. Spoon sauce over buttered toast and top with an egg.

Loaded Greek Hummus

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Loaded Greek Hummus

Perfect for entertaining, this Greek-inspired dip is loaded with flavor and always a crowd-pleaser!
Course: Appetizer
Cuisine: Greek
Servings: 8

Ingredients

HUMMUS:

  • 1 (15 oz.) can garbanzo beans drained, reserve a few for garnish
  • 1 sm. lemon juiced
  • 1 med. clove garlic peeled and pressed
  • 3 T. tahini (sesame seed paste)
  • extra virgin olive oil for drizzling
  • ground cumin to taste

TOPPINGS:

  • 1/2 English cucumber diced
  • 1/2 c. marinated Greek olives or pitted kalamata olives
  • 1/2 c. grape tomatoes or cherry tomatoes, halved
  • 2 T. diced red onion
  • chopped flat-leaf parsley for garnish
  • reserved garbanzo beans
  • crumbled feta cheese for sprinkling
  • warm pita bread or pita chips for serving

Instructions

  • HUMMUS: Combine garbanzo beans, lemon juice, garlic, and tahini in a food processor or blender. Puree until smooth.
  • Spread the hummus onto a serving platter and top with your favorite toppings. Drizzle with olive oil and sprinkle with cumin.
  • Serve with quartered pieces of warm pita bread or crunchy pita chips, Enjoy!

Leftover Roast Beef Street Tacos

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Leftover Roast Beef Street Tacos

A delicious way to use up leftover roast beef. Top tacos with shredded beef, lettuce, Pepper jack cheese, avocado and homemade Pico de Gallo, Enjoy!
Course: beef, Entrée
Cuisine: Mexican
Servings: 8 people

Ingredients

PICO DE GALLO:

  • 5 Roma tomatoes seeded and diced
  • 1/2 med. yellow onion diced
  • 1 lg. jalapeño seeded, deveined and finely diced
  • 1/4 c. chopped cilantro
  • 1 T. extra virgin olive oil
  • 2 T. lemon juice
  • 1/2 tsp. kosher salt
  • Pepper to taste

TACOS:

  • 12 Mission street tacos corn or flour tortillas
  • 3 T. olive oil
  • 1 lb. shredded roast beef warmed
  • 3 leaves Romaine lettuce chopped
  • 1/2 c. shredded Monterey Jack cheese
  • 1 lg. avocados diced
  • 1 lime cut into wedges

Instructions

  • PICO DE GALLO: In a medium bowl, toss diced tomatoes, onion, peppers, cilantro, olive oil, lemon juice, and salt and pepper; cover the bowl and refrigerate while you make the tacos.
  • Corn Tortillas: Heat a large non-stick skillet over medium-high heat. Add a small amount
    of olive oil to the bottom of the pan. Place two to three tortillas in the skillet, cook 1-2 minutes until they begin to brown slightly; flip them over to brown on the other side. Transfer tortillas to a plate, separating them with paper towels. Add a little more oil to the pan then repeat until all tortillas have been browned.
  • Flour Tortillas: Heat according to package directions.
  • TACOS: Build tacos one at a time, layering with warm shredded beef, lettuce, cheese, avocado, and Pico de Gallo. Finish with a squeeze with lime juice and devour!

Slow Cooker Sunday Pot Roast Dinner

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Slow Cooker Sunday Pot Roast Dinner

Pan-seared pot roast, baby red potatoes, and sweet carrots slow-cooked in a delicious gravy until fall-apart tender, Enjoy!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 lb. baby red potatoes
  • 1 lb. carrots peeled and cut into 1-inch pieces
  • 5 sprigs thyme
  • 3 lb. chuck roast
  • 2 tsp. kosher salt divided
  • 1 tsp. black pepper
  • 2 T. extra virgin olive oil
  • 1 ½ c. diced yellow onions
  • 3 cloves garlic minced
  • 2 T. balsamic vinegar
  • 2 T. tomato paste
  • 3 T. unsalted butter
  • 3 T. all-purpose flour
  • 1 T. soy sauce
  • 1 ½ c. beef stock
  • 1 tsp. chopped parsley for garnish

Instructions

  • Add potatoes, carrots, and thyme to the slow cooker.
  • Pat dry the chuck roast with a paper towel. In a small bowl, combine 1 1/2 teaspoons salt and 1 teaspoon pepper; evenly season all sides of the roast.
  • Heat a large sauté pan over medium-high heat. Add olive oil, once hot, add the beef to the pan. Sear the until golden brown, about 5 minutes per side. Transfer to the slow cooker and reserve the pan and drippings.
  • Heat pan to medium and add onions, sauté until lightly golden and tender, about 2 minutes. Add garlic and sauté for 30 seconds.
  • Add balsamic vinegar and sauté until reduced and coats the onions, about 1 minute.
  • Add tomato paste, stir and cook for 1 minute. Transfer onion mixture to the slow cooker.
  • Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.
  • Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes. The liquid should be near a boil to thicken, increase the heat if needed once all of the stock is added.
  • Add soy sauce and 1/2 teaspoon salt to the sauce, taste and adjust seasoning as needed. Add sauce to the slow cooker.
  • Place the lid on the slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
  • Carefully remove the roast to a cutting board and cut into slices. Serve with vegetables and gravy, garnished with parsley. Enjoy!

Jalapeño Popper Cheese Ball

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Jalapeño Popper Cheese Ball

Our Jalapeño Popper Cheese Ball is truly a party for your taste buds! Serve with your favorite crackers.
Course: Appetizer
Cuisine: American
Servings: 12

Ingredients

  • 2 (8 oz.) pkg. cream cheese softened
  • 2 T. sour cream
  • 3/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 2 c. shredded sharp cheddar cheese reserve 1/2 cup
  • 10 slices cooked crispy bacon chopped, reserve half
  • 2 lg. jalapenos finely diced, reserve half
  • 1/2 c. chopped green onions reserve half
  • Assorted crackers for serving

Instructions

  • Using a hand mixer on medium speed beat cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy. Turn mixer to low and add in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeños, and half of the chopped green onions.
  • Form mixture into a ball and wrap tightly in plastic wrap. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the cheese ball for a couple of hours or overnight.
  • Combine reserved 1/2 cup cheddar cheese, bacon, jalapeños and green onions in a small zipper storage bag and store in the refrigerator.
  • Remove the cheese ball about 15-20 minutes prior to serving. Spread your reserved cheddar cheese, bacon, jalapeños and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings. Serve with your favorite crackers!

Gorgonzola Stuffed Dates

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Gorgonzola Stuffed Dates

Sweet dates stuffed with tangy gorgonzola cheese topped with bacon bits, pine nuts, and chives then drizzled with balsamic glaze, Enjoy!
Course: Appetizer
Cuisine: American
Servings: 40 apps

Ingredients

  • 20 Medjool dates sliced in half and pitted
  • 1/4 c. gorgonzola cheese
  • 1/4 c. cream cheese softened
  • Bacon Bits
  • Rough chopped pine nuts
  • Finely chopped chives
  • Balsamic Glaze: for drizzling
  • 1 c. balsamic vinegar

Instructions

  • To pit dates: Using a sharp knife, cut around the center as if you were splitting an avocado, pit lifts out easily; set aside.
  • In a small bowl, mix together gorgonzola and cream cheese until well combined.
  • Pipe or spread gorgonzola filling into each date and arrange on a serving platter. Top with bacon bits, pine nuts, and chives.
  • Drizzle with balsamic glaze just before serving.

Notes

To make the glaze - Pour 1 cup Balsamic vinegar into a small saucepan, over medium heat. Bring to a gentle boil, reduce heat and simmer, stirring occasionally until the vinegar thickens and is reduced by half. It should be thick enough to coat the back of a spoon.
Remove from heat and allow to cool slightly. The glaze will thicken even more as it cools.

Christmas Chocolate Kiss Cookies

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Christmas Chocolate Kiss Cookies

A chocolate lovers dream! Decadent chocolate cookies rolled in Christmas sprinkles then topped with a Hershey’s chocolate kiss! How sweet is that!?!
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter softened
  • 2/3 c. granulated sugar
  • 1 lg. egg yolk room temperature
  • 2 T. milk
  • 1 tsp. pure vanilla extract
  • 3/4 c. Christmas nonpareil sprinkles
  • 24 Hershey's Kisses unwrapped

Instructions

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together the flour, cocoa, and salt; set aside.
  • In a large bowl, using a handheld mixer beat the butter on medium-high speed until smooth about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, beat on high speed until combined, about 1 minute.
  • Add the dry ingredients to the wet ingredients and mix on low speed until combined.
  • Pour the sprinkles into a small bowl; set aside.
  • Roll tablespoon-size balls of cookie dough in sprinkles and place on the prepared baking sheets 2-inches apart.
  • Bake the cookies for 10-12 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie.
  • Transfer the cookies to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.