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Irish Potato Candy

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Irish Potato Candy

Don’t let the name fool you! These adorable candies shaped like baby potatoes are actually made with cream cheese, coconut, confectioner’s sugar, and cinnamon. A sweet treat for St. Patrick’s Day or April Fool's Day!
Course: Dessert
Cuisine: Irish
Servings: 30 candies

Ingredients

  • 2 T. ground cinnamon
  • 1/4 c. butter softened
  • 4 oz. cream cheese softened
  • 1 tsp. vanilla extract
  • 1 (16 oz.) box confectioner's sugar
  • 1 (7 oz.) pkg. sweetened flaked coconut

Instructions

  • Line a large baking sheet with parchment paper. Add ground cinnamon to a small bowl; set both aside
  • In a large mixing bowl, using a hand mixer, beat butter and cream cheese on medium-high speed until smooth and creamy. Add the vanilla extract, beat for 30 seconds.
  • With the speed on low, slowly add confectioner’s sugar, 1 cup at a time, beating thoroughly after each addition. Add coconut, beat until just combined.
  • Using a teaspoon cookie scoop, scoop out the dough and roll it between your hands to form a ball, and then shape it into a potato.
  • Drop the “potato” into the bowl of cinnamon and roll to coat. Place the finished candy potato onto the prepared baking sheet. Repeat with the remaining dough.
  • Place the baking sheet with potato candies in the refrigerator and chill for 1 hour or until the candy has set. (For “dirtier” potatoes roll in cinnamon again, if desired)
  • Serve candy immediately. Candy can be stored in a sealed container in the refrigerator for up to 5 days.

Irish Oatmeal Cake

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Irish Oatmeal Cake

My family’s old-fashioned oatmeal cake covered with crunchy coconut-pecan topping is amazing! Enjoy with your morning coffee OR top with a scoop of vanilla ice cream for dessert!






Course: Dessert
Cuisine: Irish
Servings: 12

Ingredients

CAKE:

  • 1 c. old-fashioned oatmeal
  • 1 1/4 c. boiling water
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 c. unsalted butter room temperature
  • 1 c. granulated sugar
  • 1 c. dark brown sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract

TOPPING:

  • 6 T. unsalted butter room temperature
  • 2/3 c. dark brown sugar
  • 3/4 c. chopped pecans or walnuts
  • 1 c. flaked coconut
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.
  • CAKE: In a small bowl, pour boiling water over oats; let stand for 20 minutes.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
  • In a large bowl, beat butter, granulated sugar and 1 cup brown sugar until light and fluffy. Beat in eggs and vanilla. Add oatmeal mixture and flour mixture, beat until well combined, scraping the bowl occasionally. Spread batter evenly in the prepared baking pan.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, prepare the topping: In a medium bowl, cream the butter and brown sugar until smooth. Stir in walnuts, coconut, and vanilla.
  • Remove the cake from the oven. Set the oven temperature to broil. Spoon topping over the hot cake; spread evenly to cover.
  • Broil 6-inches from the heat for 1-2 minutes or until bubbly and light golden brown.
  • Serve warm with a scoop of vanilla ice cream.

Smoked Sausage Cabbage Potato Soup

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Smoked Sausage Cabbage Potato Soup

The perfect soup for cold days or any time you crave a cozy, satisfying meal. The combination of smoky sausage, hearty potatoes, and tender cabbage simmered in a delicious herb broth is sure to become a family favorite, Enjoy!
Course: Entrée
Cuisine: Irish
Servings: 6

Ingredients

  • 1 lb. kielbasa sausage sliced into bite-sized pieces
  • 2 T. extra virgin olive oil
  • 3 med. leeks sliced into ⅛ inch rounds, white and pale green parts
  • 2 med. carrots peeled and diced
  • 2 ribs celery diced
  • 1 sm. green cabbage chopped into bite-sized pieces
  • 3 cloves garlic minced
  • 8 c. chicken stock or vegetable stock
  • 1 lb. baby red potatoes diced
  • 1 T. Italian seasoning
  • 1 Tsp. Herbs de Provence
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • Kosher salt and black pepper to taste

Instructions

  • Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate; set aside.
  • Add olive oil, leeks, carrots and celery to the pan, stir to combine; sauté veggies for 5 minutes, stirring occasionally. Then add the cabbage and garlic, sauté for 4 more minutes, stirring occasionally.
  • Add the stock, potatoes, Italian seasoning, Herbs de Provence, red pepper flakes, bay leaf, and cooked sausage, stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed.
  • Ladle soup into bowls. Serve warm with buttered bread for dunking.

Notes

Cook’s Note: Kielbasa smoked sausage is made with a variety of meats, beef, pork, chicken or turkey, your choice.

Shepherd’s Pie Loaded Baked Potatoes

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Shepherd’s Pie Loaded Baked Potatoes

A fun and easy twist on a traditional Shepherd's Casserole!
Course: Entrée
Cuisine: Irish
Servings: 4

Ingredients

BAKED POTATOES & MASH:

  • 4-6 lg. russet or sweet potatoes scrubbed clean
  • 1/4-1/2 c. whole milk
  • 3 T. unsalted butter
  • 1/2 tsp. salt

FILLING:

  • 1 T. olive oil
  • 1/2 med. onion diced
  • 1 lg. clove garlic minced
  • 1 lb. ground beef or lamb
  • 2 T. all-purpose flour
  • 1 c. beef broth
  • 1 (6 oz.) can Hunts tomato paste
  • 1 T. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 c. frozen vegetables

Instructions

  • Preheat the oven to 400 degrees.

BAKED POTATOES & MASH:

  • Prick cleaned potatoes with a fork. Rub each potato with olive oil and sprinkle with salt and pepper. Wrap each potato in foil and bake on a baking sheet for about 1 hour or until done. (Insert a sharp knife to make sure they are done.) Or you can cook seasoned potatoes in the microwave (without foil) for about 10 minutes, rotating after 5 minutes.
  • Carefully cut the tops off the potatoes and scoop the insides into a bowl, leaving a 1/4-inch wall around the skin. Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip; set aside.

FILLING:

  • In a large skillet, heat the oil over medium-high heat. Add the onions and garlic, sauté until translucent. Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through. Drain excess grease.
  • Sprinkle the flour over the beef; stir to combine, until no longer white. Add the beef broth, tomato paste, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened. Remove from the heat.
  • Fill each potato with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture. (You may have leftover mashed potatoes.)
  • Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown. (I broiled the tops the last minute or two.) Enjoy!

Carrot Cake Cupcakes

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Carrot Cake Cupcakes

My favorite spice cake, filled with shredded carrots, crushed pineapple, coconut, chopped pecans and sweet raisins, topped with cream cheese frosting and these cute candy carrots!
Course: Dessert
Cuisine: American
Servings: 30 Cupcakes

Ingredients

CAKE:

  • 2 c. all-purpose flour
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 c. granulated sugar
  • 4 lg. eggs
  • 1 c. vegetable oil
  • 2 tsp. vanilla extract
  • 3 c. shredded carrots
  • 1/2 c. crushed pineapple
  • 1/2 c. shredded coconut
  • 1/2 c. chopped pecans
  • 1/2 raisins

CREAM CHEESE FROSTING:

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. butter softened
  • 1 lb. confectioner's sugar
  • lemon juice as needed
  • Green candy melts optional
  • Orange candy melts optional

Instructions

  • CAKE: Preheat oven to 350 degrees. Line two standard muffin tins with 24 paper cupcake cups.
  • In a medium bowl, whisk together flour, cinnamon, soda and salt; set aside.
  • In a large bowl, beat sugar, eggs and oil until well combined. Gradually add flour mixture, beat until combined. Stir in shredded carrots, pineapple, coconut, pecans and raisins.
  • Pour batter into cupcake cups filling them 2/3 full. Bake for 20 minutes. Cool in pan for 10 minutes, and then remove to wire racks to cool completely before frosting.
  • CREAM CHEESE FROSTING: In a large bowl, beat together cream cheese, butter and confectioners' sugar. If too stiff add lemon juice until spreading consistency is achieved.
  • Pipe or frost cupcakes and decorate with a candy melt carrot if desired.
  • CANDY MELT CARROTS: Line a baking sheet with wax paper. Melt the green candy melts per the package instructions then transfer to a resealable plastic bag or piping bag. Cut off the tip and pipe the greens of each carrot.
  • Melt the orange candy melts per the package instructions then transfer them to a resealable plastic bag or piping bag. Cut off the tip and pipe the shape of a carrot partially overlapping the bottom of each green stem so they stick together.
  • Place the baking sheet in the refrigerator for 5 minutes or until the candy melts have fully hardened. Using an offset spatula, carefully release each carrot from the baking sheet and place on top of the frosted cupcakes.

Teriyaki Chicken Zoodles

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Teriyaki Chicken Zoodles

Fast, easy, and super flavorful! Forget take out and make your own healthy meal at home in less than 30 minutes!
Course: Entrée
Cuisine: Japanese
Servings: 4

Ingredients

HOMEMADE TERIYAKI SAUCE:

  • 1/4 c. low sodium soy sauce
  • 1/2 c. water
  • 3 T. brown sugar
  • 1 T. honey
  • 1 tsp. toasted sesame oil
  • 1 T. cornstarch
  • 2 T. cold water

CHICKEN & VEGGIES:

  • 1 T. vegetable oil
  • 1 1/4 lbs. (two) boneless, skinless chicken breast cut into 1 inch pieces
  • Salt and pepper to taste
  • 1 lg. red bell pepper chopped
  • 1 c. pineapple chunks
  • 2 cloves garlic minced
  • 2 tsp. grated ginger

ZOODLES:

  • 3 med. zucchini spiralized into noodles

GARNISHES:

  • 2 green onions thinly sliced for garnish
  • 1 T. sesame seeds for garnish

Instructions

  • Prep all ingredients before you begin cooking.
  • TERIYAKI SAUCE: Pour the soy sauce, water, brown sugar, honey, and sesame oil into a small saucepan over medium high heat. Stir until the sugar is dissolved, about 3 minutes. Turn the heat up to high and bring to a boil.
  • Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Remove from heat; set aside.
  • CHICKEN: Heat vegetable oil in a large skillet over medium high heat. Season the chicken on both sides with salt and pepper to taste.
  • Place seasoned chicken in the hot skillet and cook for 3-4 minutes on each side or until lightly browned and cooked through.
  • Add the peppers and pineapple to the skillet and cook for another 1-2 minutes or until softened. Add the garlic and ginger cook for 30 seconds more. Stir in teriyaki sauce.
  • ZOODLES: Add the zucchini noodles to the skillet, using tongs quickly toss to coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook the zoodles.
  • Serve immediately garnished with green onions and sesame seeds.
  • Cook’s Notes: Do not overcook the zoodles or they will get soft and mushy. You can also serve Teriyaki chicken over raw zoodles if desired.

BLT Avocado Toast with Egg

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BLT Avocado Toast with Egg

Avocado toast is simply AMAZING, but top it with bacon, mixed greens, tomato and a fried egg and you’ve got something Eggstra-Ordinary!
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

  • 2 ripe avocados halved, pitted and peeled
  • 2 scallions green and white parts, chopped
  • 1 T. fresh lemon juice
  • 1/4 tsp. crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 8 slices smoked bacon
  • 1 T. unsalted butter
  • 4 slices sourdough or crusty white bread, cut 3/4 inch thick
  • 4 lg. eggs
  • 1 c. mixed greens loosely packed
  • 2 roma tomatoes cut into 1/2-inch-thick slices

Instructions

  • Mash the avocados in a medium bowl until chunky-smooth. Stir in the scallions, lemon juice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper; cover with plastic wrap and set aside.
  • Cook the bacon in a large nonstick skillet over medium heat until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Remove and reserve 1 tablespoon of the drippings.
  • Add the butter to the skillet, and swirl to melt and combine with the remaining drippings. Dip both sides of each bread slice in the fat to coat, cook until browned and crisp, about 2 minutes per side. Transfer the toasts to a cutting board.
  • Raise the heat to medium-high. Add 1 tablespoon of the reserved drippings to the skillet, crack the eggs in a single layer, cover and fry until the whites are crisp at the edges but the yellows are runny, about 2 minutes.
  • Meanwhile, spread each toast with 1/4 of the mashed avocado, and transfer to a serving plate. Top each toast with 1/4 cup of the greens, 2 tomato slices sprinkled with salt and pepper, 2 slices bacon and a fried egg, and serve with a fork and knife.

Lemon Sugar Cookies with Lemon Buttercream Frosting

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Lemon Sugar Cookies with Lemon Buttercream Frosting

Delicious lemon infused sugar cookies piped with pretty lemon buttercream rosettes!
Course: Dessert
Cuisine: American
Servings: 24 3-inch cookies

Ingredients

LEMON SUGAR COOKIES:

  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/8 salt
  • 1 c. butter softened
  • 1 c. granulated sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • 2 T. lemon juice
  • Wilton lemon yellow gel food coloring optional

LEMON BUTTERCREAM FROSTING:

  • 3/4 c. butter softened
  • 1 1/2 tsp. vanilla extract
  • 3 T. milk or cream
  • Zest of 1 lemon
  • 3 T. lemon juice
  • 6 c. confectioner's sugar (about 1-1/2 lbs)
  • Yellow sparkling sugar optional

Instructions

  • Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper; set aside.
  • COOKIES: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  • In the bowl of a stand mixer using the whisk attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, lemon zest, and lemon juice; beat for another minute.
  • With the mixer on low, gradually add the flour mixture; beat until all of the flour is incorporated, scraping the sides of the bowl as needed. The mixture will look crumbly at first; keep blending until the dough begins to pull away from the sides of the bowl. Using a toothpick, add a small amount of yellow gel food coloring if desired; beat until well combined, adding more until you reach the desired shade of yellow.
  • Remove half of the dough from the bowl and form it into a smooth ball. Roll the dough ball out onto a lightly floured work surface to 1/4-inch thick (do not make them thinner, you want the cookies to be on the thick side) and cut it into 3-inch circles with a cookie or biscuit cutter. Repeat with the remaining dough.
  • Place 8 cut-out cookies per baking sheet. Bake for 8-10 minutes or until the edges are slightly golden and the centers are just barely set.
  • Cool the cookies on the baking sheet for a minute or two, and then carefully remove them to a wire rack to cool completely before decorating
  • FROSTING: In the bowl of a stand mixer using a whisk attachment, beat butter, vanilla, milk, lemon juice, and zest for 30 seconds. Add in confectioners’ sugar 1 cup at a time until you reach your desired consistency. (If the frosting is a bit too thick add more milk a teaspoon at a time.)
  • Transfer frosting to a piping bag with a Wilton 2D drop flower tip. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Sprinkle frosted cookies with yellow sparkling sugar.
  • Cook’s Note: The frosting will set but don’t stack the cookies that have been frosted with a rosette or you will squish them. Cookies frosted with an offset spatula can be stacked once set.

Bucatini all’Amatriciana

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Bucatini all'Amatriciana

Simple and flavorful, Bucatini all'Amatriciana is a classic pasta dish named for Amatrice, Italy, a small town northeast of Rome, Bon appétit!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 T. extra virgin olive oil
  • 6 oz. guanciale diced (about 1/4-inch thick)
  • 1 pinch red pepper flakes
  • 1/4 c. dry white wine
  • 1 (15 oz.) can San Marzano whole peeled tomatoes crushed by hand
  • Kosher salt and freshly ground black pepper to taste
  • 1 lb. dried bucatini pasta
  • 1/2 c. grated Pecorino Romano cheese plus more for serving

Instructions

  • In a large skillet, heat olive oil over medium heat. Add guanciale or pancetta and red pepper flakes. Cook, stirring, until lightly browned, about 4-5 minutes. Carefully, add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.
  • Add tomatoes, reduce heat to low, simmer stirring occasionally until sauce thickens; season with salt and pepper.
  • Meanwhile, In a large pot, boil pasta in salted water until al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over medium-high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese; stir to combine.
  • Divide among bowls, serve immediately, passing more cheese and red pepper flakes at the table.
  • Cook’s Note: If you can’t find guanciale you can substitute pancetta.

Ramen Noodle Bowls

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Ramen Noodle Bowls

Jumbo shrimp, soft-boiled eggs, crisp veggies, and organic ramen noodles in a rich and flavorful broth, Enjoy!
Course: Soup
Cuisine: Japanese
Servings: 2

Ingredients

SOUP:

  • 2 tsp. olive oil
  • 2 cloves garlic minced
  • 2 tsp. freshly grated ginger
  • 1/2 c. shredded carrots
  • 1/2 c. sliced shiitake mushrooms
  • 4 c. vegetable broth
  • 1 tsp. sesame oil
  • 1 T. rice vinegar
  • 1 T. Sriracha sauce
  • 3 T. low sodium soy sauce
  • 2 (3 oz.) portions organic ramen

TOPPINGS:

  • Soft-boiled eggs cut in half
  • Baby Bok Choy cut in half
  • Sliced scallions
  • Shredded carrots
  • Cilantro leaves
  • Sesame seeds
  • Lime wedges for serving
  • Cooked jumbo shrimp beef, pork or chicken

Instructions

  • Prepare all veggies before you begin.
  • Heat the olive oil in a large saucepan over medium heat. Add garlic and ginger, sauté until fragrant, about 1-2 minutes. Do not brown the garlic.
  • Add the carrots and mushrooms, sauté until they soften, about a minute, stirring frequently.
  • Add the broth, sesame oil, rice vinegar, Sriracha and soy sauce. Simmer for about 5 minutes stirring occasionally.
  • Meanwhile, make your soft-boiled egg(s). Bring water to a boil in a small saucepan, add the egg(s), and boil for seven minutes. Prepare an ice bath in a bowl.
  • Meanwhile, carefully place the Ramen noodles into the pot of simmering broth; cook for approx. 3-4 minutes or until tender.
  • Transfer the soup and noodles to bowls. Garnish with your favorite toppings.
  • Once the egg(s) are done, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Crack and peel the egg(s), slice in half, and place on top of your Ramen bowls.

Greek Salad Pizza

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Greek Salad Pizza

Classic Greek salad piled high over homemade cheese pizza. It's light, healthy, and super easy to make!
Course: Entrée, Salad
Cuisine: Greek
Servings: 4

Ingredients

  • Homemade Pizza Dough or store bought pizza crust
  • 3 T. olive oil divided
  • 2/3 c. shredded mozzarella
  • 2/3 c shredded cheddar cheese
  • 1/2 tsp. Cavender’s all-purpose Greek seasoning
  • 1 c. chopped romaine lettuce or mild arugula
  • 8-10 pitted kalamata olives sliced in half
  • 2 roma tomatoes sliced
  • 1/2 English cucumber halved, seeded, cut into moons
  • 1/4 sm. red onion thinly sliced
  • 1/2 c. crumbled feta cheese
  • 2 T. balsamic vinegar

Instructions

  • Preheat the oven to 400 degrees.
  • Prepare Cooking Mamas’ Homemade Pizza Dough (recipe link below).
  • On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush with one tablespoon of olive oil. Top with the mozzarella and cheddar cheeses, and then sprinkle on Greek seasoning.
  • Bake in the oven for 10-14 minutes until the pizza crust and cheeses are golden brown.
  • Take pizza crust out of the oven and scatter on the lettuce or arugula followed by the olives, sliced tomatoes, cucumber slices, red onion and feta cheese.
  • Mix together the remaining 2 tablespoons olive oil with the balsamic vinegar and a pinch of Greek seasoning. Drizzle the dressing over the pizza just before serving.
  • Cook’s Note: Alternately, you could use bottled Greek vinaigrette dressing in place of 2 tablespoons olive oil and balsamic vinegar.

Notes

Recipe link for: Homemade Pizza Dough

Ultimate Breakfast Pizza

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Ultimate Breakfast Pizza

Recipe by my hubby DadBurnIt Dan! Pizza topped with sausage gravy, hash browns, scrambled eggs and cheese, Enjoy!
Course: Breakfast
Cuisine: American
Author: Dan McNutt

Ingredients

PIZZA CRUST:

  • 1 (13.8 oz.) tube Pillsbury classic pizza dough
  • olive oil for brushing

SAUSAGE GRAVY:

  • 1 lb. Jimmy Dean sausage
  • 1/4 c. all-purpose flour
  • 2 c. milk
  • Salt and pepper to taste

HASH BROWNS:

  • 1 T. butter
  • 2 T. vegetable oil divided
  • 1/2 yellow onion chopped
  • 1/2 (30 oz.) bag frozen hash browns (about 5 cups)
  • Salt and pepper to taste

SCRAMBLED EGGS:

  • 1 T. butter
  • 6 lg. eggs
  • Salt and pepper to taste
  • 2 c. shredded cheddar cheese divided

Instructions

  • Preheat the oven to 400 degrees.
  • PIZZA CRUST: Stretch the pizza dough to fit a greased 1/2 sheet pan (18 x 13-inches). Press onto the bottom and up the sides of the pan to form a crust. Brush with olive oil and bake for 8 minutes or until golden brown.
  • SAUSAGE GRAVY: Meanwhile, in a large skillet, crumble and cook sausage over medium heat until browned. Stir in flour until dissolved. Gradually add warm milk. Cook stirring gravy until thick and bubbly, adding more milk as necessary to control the thickness, season with salt and pepper.
  • HASH BROWNS: Heat 1 tablespoon butter and 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add chopped onions and a half bag of frozen hash browns in an even layer; season with salt and pepper. Cook for 5-7 minutes. Carefully turn hash browns. Cook for another 4-6 minutes until golden brown (Do not stir). Season hash browns with more salt and pepper if needed.
  • SCRAMBLED EGGS: In a small bowl, whisk together eggs. In a large skillet, heat 1 tablespoon of butter over medium heat. Add the eggs, cook and stir until almost set; remove from heat.
  • TO ASSEMBLE: Sprinkle 1 cup of cheddar cheese over the baked crust. Top with sausage gravy, hash browns, and eggs. Sprinkle the remaining 1 cup of cheese over all. Bake pizza for 10 minutes or until the cheese is melted. Turn the heat up to broil for 2-3 minutes if desired. Cut into squares.

Notes

If you like things spicy, Dan suggests adding sliced jalapeno pickled peppers!

Sugar Cookie Cupcakes

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Sugar Cookie Cupcakes

These sweet cupcakes are piped with homemade Buttercream Frosting and topped with My Favorite Sugar Cookies!
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 c. unsalted butter softened
  • 1 c. granulated sugar
  • 2 lg. eggs
  • 1 T. vanilla extract
  • 3/4 c. half & half
  • Buttercream Frosting (see below)
  • Sprinkles optional

Instructions

  • Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In a large bowl, using a hand mixer, cream together butter and sugar until light and fluffy (about 2 minutes). Beat in eggs and vanilla.
  • Gradually add dry ingredients to wet ingredients, alternating with half & half, beat until well combined. Spoon the batter into cupcake cups, filling each one about 2/3 full.
  • Bake cupcakes for 18-20 minutes or until the edges begin to brown. Allow cupcakes to cool completely before frosting.

Notes

Print recipe for-->> Buttercream Frosting
Print recipe for-->> My Favorite Sugar Cookies
 

My favorite Sugar Cookies

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My favorite Sugar Cookies

Perfect cookies every time! This is the only sugar cookie recipe you'll ever need!
Course: Dessert
Cuisine: American
Servings: 3 dozen

Ingredients

  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1 c. unsalted butter room temperature
  • 1 c. granulated sugar
  • 1 lg. egg
  • 2 tsp. vanilla extract or almond extract
  • Royal Icing see below
  • Sprinkles optional

Instructions

  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer using the paddle attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla or almond extract; beat for another minute. With the mixer on low, gradually add the flour mixture; beat until all of the flour is incorporated. The mixture will look crumbly at first; keep blending until the dough begins to pull away from the sides of the bowl.
  • Remove half of the dough from the bowl and form it into a smooth ball. Roll the dough ball out onto a lightly floured work surface to 1/4-inch thick (do not make them thinner, you want the cookies to be on the thick side) and cut into desired shapes with cookie cutters. Repeat with the remaining dough.
  • Bake the cookies for 8-10 minutes (depending on the size and thickness of your cookies) or until the edges are slightly golden and the centers are just barely set.
  • Cool the cookies on the baking sheet for a minute or two, and then carefully remove them to a wire rack to cool completely before decorating. Yields: 3-4 dozen cookies depending the on the size of your cookie cutters.
  • How cute are these Christmas Sugar Cookies that the kids decorated with Royal Icing and sprinkles!?!

Notes

Recipe Link for Royal Icing

Outrageous Valentine Brownies

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Outrageous Valentine Brownies

aka: Slutty Brownies ~ Chocolate chip cookie dough, topped with Oreo cookies, brownie batter, chocolate ganache, Valentine M&M's and sprinkles, Enjoy!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1 (16.5 oz.) log refrigerated chocolate chip cookie dough
  • 16 Oreo cookies with pink or red filling
  • 1 (18 oz.) box brownie mix prepared & divided
  • GANACHE:
  • 1/2 c. heavy cream
  • 1 c. semi-sweet chocolate chips
  • TOPPINGS :
  • Crushed Oreos optional
  • Valentine M&M’s rough chopped
  • Valentine Sprinkles

Instructions

  • Preheat the oven to 350 degrees. Line the bottom and up the sides of an 8x8-inch or 9x9-inch baking pan with foil sprayed with baking spray or line with parchment paper.
  • Press cookie dough into bottom of the prepared baking pan.
  • Add a layer of Oreo cookies on top of the cookie dough.
  • Here's the Oreo cookies I used.
  • Prepare brownie mix according to box instructions. Pour 2/3 of the brownie batter over the Oreo cookies (bake the remaining brownie batter in a separate pan, if desired).
  • Here's the brownie mix I used.
  • Bake until a toothpick inserted in the brownie layer is only slightly gooey, about 35-40 minutes.
  • Cool brownies completely then prepare ganache.
  • GANACHE: In a double boiler over simmering water, combine 1/2 cup heavy cream and 1 cup chocolate chips, stir until melted and well combined. Cool for a couple of minutes then pour over brownies.
  • Top with crushed Oreos, M&M’s and/or sprinkles.

Slow Cooker Pineapple Chicken

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Slow Cooker Pineapple Chicken

Hawaiian-style chicken slow cooked with pineapple, peppers, and onion. It will have you dreaming of summer weather all winter long!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 1 T. butter
  • 1 T. olive oil
  • 1 c. pineapple juice
  • 1/2 c. chicken broth
  • 1/4 c. brown sugar packed
  • 3 T. low sodium soy sauce
  • 2 T. honey
  • 2 T. apple cider vinegar
  • 1 tsp. Sriracha sauce
  • 1 clove garlic minced
  • 1/2 tsp. ground ginger
  • 1 (8 oz) can pineapple chunks juices reserved
  • 1 (8 oz) can crushed pineapple juices reserved
  • 2 T. cornstarch
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1/2 tsp. sesame seeds for garnish
  • 2 T. fresh parsley leaves chopped for garnish

Instructions

  • In a large skillet, heat butter and olive oil over medium-high heat. Season chicken thighs with salt and pepper. Add chicken to the skillet, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Place chicken thighs into a 6-qt slow cooker.
  • In a large bowl, whisk together pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger.
  • Pour pineapple juice mixture over chicken. Top with pineapple chunks, crushed pineapple and reserved juices.
  • Cover and cook on LOW heat for 5-6 hours or HIGH for 2-3 hours, basting every few hours.
  • In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture, red bell pepper and onion into the slow cooker. Cover and cook on HIGH heat for an additional 30-60 minutes, or until sauce is thickened.
  • Serve immediately over steamed rice, garnished with sesame seeds and parsley, if desired.

Chimichurri Chicken Salad

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Chimichurri Chicken Salad

Grilled chimichurri chicken served over a bed of romaine lettuce, tomatoes, red onion, and avocado. Enjoy!
Course: Salad
Cuisine: Argentinian
Servings: 4

Ingredients

  • 1 recipe Chimichurri sauce
  • 8 boneless skinless chicken thighs rinsed and pat dry
  • 1 T. olive oil
  • 1 lg. head romaine lettuce chopped
  • 3-4 Roma tomatoes quartered
  • 1/2 red onion thinly sliced
  • 2 avocados sliced
  • Fresh parsley leaves for garnish

Instructions

  • In a small bowl, make a batch of Cooking Mamas chimichurri sauce; set aside.
  • Place chicken thighs in a shallow dish. Pour 4 tablespoons of chimichurri sauce over the chicken thighs; toss to coat. Marinade chicken for 20 minutes. Refrigerate the reserved untouched marinade to use as a dressing.
  • Heat olive oil in a large skillet, over medium-high heat. Grill chicken thighs on each side, turning occasionally until golden brown and crispy (about 10-15 minutes until the internal temperature reaches 165 degrees). Once the chicken is cooked through, remove to a plate, cover loosely with foil; set aside to rest.
  • Arrange chopped lettuce, tomatoes, onion, and avocado on a large platter.
  • Slice cooked chicken thighs into strips and place over salad, Drizzle salad with remaining chimichurri sauce, Enjoy!

Crab Bisque

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Crab Bisque

The best-tasting crab meat comes from crabs you catch and cook yourself! Sweet Dungeness crab in a rich, creamy, tomato broth with a hint of heat, Enjoy!
Course: Soup
Cuisine: American

Ingredients

  • 4 T. unsalted butter
  • 1/2 c. minced shallots
  • 4 lg. cloves garlic minced
  • 1/4 c. all-purpose flour
  • 6 c. seafood stock
  • 1 1/2 c. heavy cream
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (14.5 oz.) can fire-roasted tomatoes
  • 1/3 c. tomato paste
  • 1 tsp. smoked paprika
  • 1/8 tsp. cayenne pepper
  • 1 lb. fresh or frozen Dungeness crab meat thawed
  • 1/3 c. fresh parsley finely chopped

Instructions

  • In a large soup pot over medium heat, melt the butter. Add shallots and garlic, and sauté until very soft, stirring frequently for 5 to 7 minutes.
  • Stir in flour and cook, stirring frequently, for 2 minutes. Slowly pour in 1 cup of the broth, whisking all the while to break up any clumps. Then pour in the remaining broth and whisk again to incorporate.
  • Turn the heat up to medium-high and bring broth to a boil. Then turn the heat down to medium and simmer for 15 minutes. Add cream and bay leaf, bring the mixture back to simmering, stirring and scraping the pan bottom occasionally.
  • Stir in fire-roasted tomatoes and tomato paste, and then very carefully blend the mixture with an immersion blender until very smooth. Stir in paprika and cayenne pepper.
  • Reduce heat to medium-low and stir in the crab meat. Cook until heated through, about 5 to 10 minutes. Taste for seasoning; season with more salt and pepper if needed.
  • Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika and freshly ground black pepper. Serve with oyster crackers or rolls.