Cooking Mamas

Tried and True Family Recipes

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Apricots in Light Syrup

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Apricots in Light Syrup

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Apricots in Light Syrup

Course: Canning
Cuisine: American
Servings: 6 pints

Ingredients

  • 8-10 lbs. apricots halved & pitted
  • 3 3/4 c. water
  • 1 1/2 c. granulated sugar
  • 1/2 c. lemon juice divided among jars
  • 6 pint glass preserving jars with lids and bands

Instructions

  • Prepare the boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Cut apricots in half and remove the pit. (Submerge the fruit in a mixture of 1/4 cup lemon juice and 4 cups cold water to prevent browning and drain.) Pack apricots, cavity side down and overlapping layers, into sterilized canning jars, leaving 1/2 inch headspace.
  • Combine 3 3/4 cups water and sugar in a saucepan, slowly bring to a boil, Remove from heat when sugar is completely dissolved.
  • Pour lemon juice over the fruit. Ladle hot syrup over fruit, leaving a 1/2-inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  • Process jars in a boiling water canner for 25 minutes (start timing when the water returns to boil) adjusting for altitude.
  • After processing, place the jars on a towel, to cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Pizza Pasta Salad

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Pizza Pasta Salad

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Pizza Pasta Salad

Tastes like a delicious pepperoni pizza with the works! Great for potlucks and family gatherings
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 1 lb. box rotini pasta
  • 1/2 med. green pepper diced
  • 1/2 med. red pepper diced
  • 1 1/2 c. cherry tomatoes halved
  • 1/2 c. diced red onion
  • 1 c. sliced black olives
  • 1 (4 oz.) pkg. mini pepperoni (about 1-1/4 cup)
  • 1 c. Zesty Italian Dressing
  • 1 c. shredded mozzarella
  • 1/4 c. shredded Parmesan cheese
  • 2 T. fresh basil ribbons

Instructions

  • Cook pasta al dente according to package directions. Rinse under cold water and drain.
  • In a large bowl, combine pasta, red & green pepper, tomatoes, onion, olives and pepperoni. Toss to combine. Refrigerate until ready to serve.
  • Before serving, add dressing, cheeses and fresh basil; toss to combine.
  • Cook's Note: If you can't find the mini pepperoni , you can substitute regular size pizza pepperoni.

Blueberry Pancake Casserole

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Blueberry Pancake Casserole

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Blueberry Pancake Casserole

Course: Breakfast
Cuisine: American
Servings: 10

Ingredients

  • 12-15 frozen buttermilk pancakes cut in half
  • 1 c. blueberries
  • 6 lg. eggs
  • 1 1/2 c. milk
  • 1 c. heavy cream
  • 1/2 c. granulated sugar
  • 1 T. vanilla extract
  • 1/2 c. all-purpose flour
  • 1/4 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 c. butter cut into small pieces
  • confectioner's sugar for serving
  • Maple syrup for serving

Instructions

  • Spray a 9 x13-inch baking dish with non-stick spray. Cut pancakes in half. Arrange in prepared baking dish in two rows, with cut side down. Sprinkle blueberries over pancakes.
  • In a large bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour egg mixture over pancakes.
  • In a separate bowl, using a pastry cutter, combine flour, brown sugar, cinnamon, salt, and butter until a crumble forms. Sprinkle over pancakes. Cover with foil and chill overnight.
  • In the morning, preheat oven to 350 degrees and return pan to room temperature. Bake for 45-55 minutes.
  • Serve warm with whipped cream, confectioners' sugar or maple syrup.
  • Cook's Note: You can use your own homemade pancakes OR pre-made frozen pancakes from the supermarket.

Fruit Tarts

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Fruit Tarts

Sweet mini tarts filled with lemon cream cheese topped with fresh seasonal fruit!
Course: Dessert
Cuisine: American
Servings: 8 4-5 inch tarts

Ingredients

TART SHELLS:

  • 2 lg. egg yolks
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1 1/3 c. confectioners' sugar
  • 1/2 tsp. salt
  • 1 c. butter chilled

LEMON CREAM CHEESE FILLING:

  • 2 (8 oz.) pkg. cream cheese room temperature
  • 2/3 c. granulated sugar
  • 1 tsp. vanilla extract
  • Zest of 1 lg. lemon
  • Juice of 1 lg. lemon
  • Assorted fruit (I used strawberries, kiwi & blueberries)

Instructions

  • TART SHELLS: In a small bowl, whisk together egg yolks, milk, and vanilla; set aside.
  • In a food processor, pulse flour, confectioners' sugar, and salt to combine. Cut cold butter into small pieces and add to the food processor; pulse until the butter mixture is coarse and crumbly. While the food processor is running, pour in the egg mixture and process just until the dough forms into a ball, about 10-15 seconds. Transfer the dough to a sheet of plastic wrap. Cover and form into a fat log. Refrigerate for 2-3 hours.
  • Remove from the refrigerator and cut the log into 8 discs. Set out 8 (4-5-inch) tart pans with removable bottoms. Roll out each disk to fit in tart pans, about 6 inches. Press into pans. Transfer to the freezer and chill for about 30 minutes.
  • Preheat oven to 375. Line each shell with foil and fill with pie weights. Place pans on a baking sheet. Bake for about 20 minutes or until golden brown. Remove foil and return to oven for the last few minutes if needed. Remove from the oven and allow to cool completely.
  • LEMON CREAM CHEESE FILLING: In a large bowl, combine all ingredients; beat with an electric mixer until smooth and creamy. Transfer the filling to a large pastry bag with a very large round tip. Pipe a thick layer into shells.
  • Arrange assorted fruit on top. Chill until ready to serve.

Tomato Cucumber Avocado Salad

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Tomato Cucumber Avocado Salad

A light and refreshing summer salad, tossed with cilantro-lime dressing!
Course: Salad
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 lb. roma tomatoes quartered, seeded & chopped
  • 1 English cucumber cut in half & sliced
  • 2 avocados diced
  • 1/2 med. red onion thinly sliced
  • 1/4 c. chopped cilantro (about 1/2 bunch)
  • 2 T. olive oil
  • Juice of 2 limes
  • 1 tsp. sea salt
  • 1/8 tsp. black pepper

Instructions

  • In a large bowl, combine chopped tomatoes, sliced cucumber, diced avocado, sliced red onion, and chopped cilantro.
  • Drizzle with olive oil and lemon juice. Season with salt & pepper. Gently toss to combine.

Philly Cheesesteak Sliders

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Philly Cheesesteak Sliders

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Philly Cheesesteak Sliders

Buttery Hawaiian buns, filled with tender pieces of steak, sautéed onions, peppers and melted provolone cheese.
Course: Entrée
Cuisine: American
Servings: 12 sliders

Ingredients

  • 3 T. olive oil divided
  • 3 T. butter divided
  • 1 med. green pepper thinly sliced
  • 1 med. yellow onion thinly sliced
  • Salt and black pepper to taste
  • 1/2 lb. flank steak sliced very thin, against the grain
  • Montreal steak seasoning to taste
  • 2 T. Worcestershire sauce divided
  • 1 (12 pk.) Hawaiian buns sliced in half
  • 3 T. mayonnaise
  • 8 slices provolone cheese
  • 1/4 c. melted butter
  • Grated Parmesan cheese for sprinkling

Instructions

  • Preheat oven to 375 degrees. Line a sheet pan or 9 x13-inch baking dish with foil.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet, over medium high-heat. Sauté green peppers and onions, season with salt and pepper to taste. Cook until the onions are translucent and the peppers are soft. Remove the vegetables to a bowl, loosely cover with foil and set aside.
  • Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Working in batches, add half of the thinly sliced steak, cook until brown, turning frequently. Sprinkle with Montreal steak seasoning to taste. Stir in 1 tablespoon Worcestershire sauce while the beef is browning. Remove to a bowl, loosely cover with foil and set aside. Repeat steps with remaining steak.
  • Slice the buns in half at once, keeping them all together. Place the bottom buns in the prepared baking sheet facing up. Spread 1 1/2 tablespoons mayonnaise over the bottom buns. Top with 4 slices of cheese. Arrange steak, peppers and onions over the cheese. Top with 4 more slices of cheese. Spread 1 1/2 tablespoons of mayonnaise over the top buns and place them on top. Pour 1/4 cup melted butter over all and sprinkle with Parmesan cheese. Cover with foil and bake for 15-20 minutes until the cheese is melted. Unwrap and devour!
  • Cook's Note: Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat very thinly.

Notes

 

Boston Cream Pie Pancakes

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Boston Cream Pie Pancakes

Fluffy pancakes, filled with homemade vanilla bean pastry cream, dripping with chocolate ganache...Oh yes we did!
Course: Breakfast
Cuisine: American
Servings: 6 double stack pancakes

Ingredients

  • PASTRY CREAM:
  • 1/3 c. granulated sugar
  • 5 egg yolks
  • 1 1/2 T. cornstarch
  • 1 c. milk
  • 1 c. half-n-half
  • 1 vanilla bean split and seeds scraped
  • 1 T. butter
  • CHOCOLATE GANACHE :
  • 8 oz. semisweet chocolate
  • 1 c. heavy cream
  • PANCAKES:
  • 1 c. yellow cake mix
  • 1 c. pancake mix (like Heart Smart Bisquick)
  • 1 c. milk
  • 1 tsp. vanilla extract
  • 2 whole eggs

Instructions

  • PASTRY CREAM: Make up to 24 hours in advance OR refrigerate at least 2 hours prior to use. In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
  • In a medium bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.
  • Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press mixture through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve.
  • CHOCOLATE GANACHE: In small saucepan, over medium heat, combine heavy cream and chocolate. Whisk until melted and the two are completely combined. Remove from heat; set aside to cool and thicken while preparing pancakes.
  • PANCAKES: In large bowl, whisk together pancake mix and cake mix. Stir in milk, two whole eggs and vanilla until the mixture is smooth. Heat a large griddle or skillet over medium-high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Flip pancake over and continue to cook until the other side has turned golden brown, about 1 1/2 minutes. Remove from griddle/skillet and allow to cool.
  • TO ASSEMBLE: Stack 2 to 3 pancakes, layer pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour!

Biscuits and Gravy Casserole

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Biscuits and Gravy Casserole

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Biscuits and Gravy Casserole

Hearty, satisfying and oh so delicious!
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

  • 1 (16 oz.) can Grands flaky layers biscuits
  • 1/2 lb. Jimmy Dean breakfast sausage
  • 1/4 c. all-purpose flour
  • 2 1/4 c. warm milk
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Instructions

  • Preheat oven to 400 degrees. Spray a 2 1/2-quart casserole dish (approx. 7x10-inch) with cooking spray.
  • Open biscuits, and cut biscuits into quarters. Layer half of the quarters in prepared pan. Bake for 10 minutes.
  • Meanwhile, prepare gravy. In a large skillet, brown and crumble the sausage over medium-high heat until cooked through and no longer pink. Using a wood spoon, stir flour into sausage until completely absorbed. Lower the heat to medium. Add warm milk, stirring to combine. Season with salt and pepper. Stir frequently until mixture comes to a slight boil and thickens.
  • Pour the sausage gravy over the cooked biscuits. Layer the remaining uncooked, quartered biscuits over the gravy.
  • Place the casserole dish on a baking sheet and bake for 20-25 minutes. Lightly cover the casserole with foil the last 10 minutes of cooking to prevent biscuits from burning. Serve immediately.

Black Bean Burgers

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Black Bean Burgers

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Black Bean Burgers

These burgers are loaded with flavor, and a healthy alternative to beef!
Course: Entrée
Cuisine: American
Servings: 8 patties

Ingredients

  • 1 T. olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • 2 carrots shredded
  • 1 tsp. cumin

  • 1/2 tsp. coriander

  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 2 cans black beans rinsed and drained
  • 1 T. soy sauce
  • 1 egg lightly beaten
  • 1/2 c. quick oats

Instructions

  • Heat olive oil in a large skillet, over medium heat. Sauté onions and garlic until onions are translucent, season with salt and pepper. Add shredded carrots, cumin, coriander, chili powder, and cayenne pepper, cook until carrots are tender. Remove pan from heat.
  • In a large bowl, mash the beans. Add the contents of the pan along with the soy sauce, egg and quick oats. Thoroughly mix everything together, then form into 8 patties (1/2 cup each). Place the patties in a Ziploc bag and freeze for 1 hour or until ready to use.
  • Cook patties in a large skillet, coated with non-stick cooking spray over medium heat. Flip once the patty is brown and crisp, repeat on other side until cooked through. Serve immediately on toasted buns with lettuce, tomato, avocado and onions.

Ambrosia Fruit Salad

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Ambrosia Fruit Salad

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Ambrosia Fruit Salad

My Mama's famous "Fruit Cocktail Salad!"
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 1 (20 oz.) can pineapple chunks drained
  • 1 (15 oz.) can mandarin oranges drained
  • 1 (10 oz.) jar maraschino cherries drained, rinsed & pat dry
  • 1 c. green seedless grapes sliced in half
  • 1 lg. red apple cut into chunks
  • 1 heaping c. miniature marshmallows
  • 1 c. packed sweetened flaked coconut
  • 1 (8 oz.) cont. Cool Whip thawed
  • 1 (6 oz.) cont. vanilla bean yogurt

Instructions

  • In a large bowl, combine pineapple, mandarin oranges, cherries, grapes, apples, marshmallows and coconut.
  • In a separate bowl, fold together Cool Whip and vanilla yogurt. Pour over fruit and gently fold until well combined.
  • Cover and chill for 2 to 4 hours before serving.

Notes

Cook's Note: I sprinkled some lemon juice over the apples to prevent browning before adding to the salad.

Soft Pretzels

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Pretzel with Cheese

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Soft Pretzels

Who can resist a Soft Pretzel with Queso Dip? Not me! And who knew they were so easy to make?
Course: Appetizer, Bread
Cuisine: American
Servings: 8 pretzels

Ingredients

  • 1 1/2 c. warm water (110 to 115 degrees)
  • 1 T. granulated sugar
  • 2 tsp. kosher salt
  • 1 pkg. active dry yeast
  • 4 1/2 c. all-purpose flour
  • 1/4 c. melted butter
  • 10 c. water
  • 2/3 c. baking soda
  • 1 lg. egg yolk with 1 T. water
  • Coarse salt for sprinkling

Instructions

  • In the bowl of a stand mixer fitted with a dough hook, combine 1 1/2 cups warm water, sugar, 2 teaspoons kosher salt and yeast. Allow to sit for 5-10 minutes or until it begins to foam. Add flour and melted butter, mix on low speed until well combined. Turn speed up to medium and knead until dough is smooth.
  • Place the dough into a large bowl that has been brushed with vegetable oil. Cover with plastic wrap or dish towel. Let rise in a warm place for about an hour or until dough has doubled in size.
  • Preheat the oven to 450 degrees . Line two baking sheets with parchment paper and lightly brush with vegetable oil.
  • In a large pot, bring 10 cups of water and baking soda to a boil.
  • Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 pieces. Roll out each piece of dough into a 24-inch rope. Make a U shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
  • Place the pretzels into the boiling water, one at a time, for 30 seconds. Remove them from the water using a large flat spatula onto prepared baking sheets. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with coarse salt.
  • Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Notes

Recipe Link: Queso Dip

Cinnamon Roll Pancakes

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Cinnamon Roll Pancakes

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Cinnamon Roll Pancakes

Delicious cinnamon swirl pancakes topped with cream cheese glaze. Short on time, use your favorite boxed pancake mix.
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

  • CINNAMON FILLING:
  • 1/2 c. butter melted
  • 3/4 c. packed brown sugar
  • 1 T. ground cinnamon
  • CREAM CHEESE GLAZE:
  • 4 T. butter softened
  • 2 oz. cream cheese softened
  • 1 1/4 c. confectioner's sugar
  • 1 tsp. vanilla extract
  • milk as needed
  • PANCAKES:
  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk
  • 1 T. vegetable oil
  • 1 lg. egg lightly beaten
  • Bisquick Heart Smart pancake mix (optional)

Instructions

  • CINNAMON FILLING: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a piping bag with a small tip OR a quart size freezer bag and set aside. (Rest at least 20 minutes, you want it to be thick.)
  • CREAM CHEESE GLAZE: In a medium bowl, beat the butter and cream cheese until smooth. Add confectioners' sugar and vanilla, beat until smooth and creamy. Add a splash of milk as needed to achieve desired thickness. Cover with plastic wrap and set aside.
  • PANCAKES: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened (a few small lumps are fine) OR if using a boxed mix, prepare according to package directions.
  • Heat a large skillet or griddle over medium heat and brush with some melted butter. Ladle about a 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
  • When the pancakes begin to form bubbles on the surface, quickly pipe on the cinnamon filling. Starting in the center of the pancakes, squeeze the filling in a swirl pattern, being sure not to come to close to the edge. Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes; adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
  • Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
  • When ready to serve, spoon or pipe cream cheese glaze on top of each pancake. Enjoy!

Notes

Cook's Note: Wipe the skillet or griddle with a damp clean cloth in between pancake batches to remove excess cinnamon mixture. Doing this will prevent the residual mixture from scorching and ruining the next batch of pancakes.

Pineapple Upside Down Pancakes

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Pineapple Upside Down Pancakes

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Pineapple Upside Down Pancakes

Try our homemade recipe for pancakes OR use your favorite pancake mix, topped with brown sugar glazed pineapple rings and cherries.
Course: Breakfast
Cuisine: American
Servings: 10 pancakes

Ingredients

  • 3/4 c. butter divided
  • 1/2 c. brown sugar
  • 1 (20 oz.) can pineapple slices
  • 2 1/2 c. all-purpose flour
  • 2 T. baking powder
  • 2 T. baking soda
  • 1/4 tsp. kosher salt
  • 2 1/2 c. whole milk
  • 1/2 c. granulated sugar
  • 1/2 tsp. vanilla extract
  • maraschino cherries

Instructions

  • Preheat a griddle to 325-350 degrees.( My old griddle gets really hot)
  • In a large skillet, over medium heat, melt 1/2 cup butter and brown sugar together. Add the pineapple rings and cook until caramelized.
  • In a large mixing bowl, combine flour, baking powder, baking soda and salt.
  • In a small bowl, whisk together milk, granulated sugar and vanilla.
  • Pour the wet ingredients into the dry and mix until just-combined. Add a 1/4 cup melted butter and mix well.
  • Lightly grease the preheated griddle and wipe away any excess oil. Using a 1/3 cup measuring cup, portion out pancake batter onto the hot griddle. Place a pineapple ring in the center of the batter, press down gently, and add a Maraschino cherry to the center of each ring.
  • Allow the pancakes to cook until bubbles form along the top of the batter. Flip and cook the other side until pancakes are golden brown and cooked inside.
  • Serve pineapple side-up, drizzled with the remaining brown sugar glaze.

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

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Snickerdoodle Cupcakes

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5 from 1 vote

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Tastes like your favorite cinnamon-sugar cookie, only better, it's topped with cinnamon buttercream frosting!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1 1/2 c. cake flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 c. unsalted butter room temperature
  • 1 3/4 c. granulated sugar
  • 4 lg. eggs
  • 2 tsp. vanilla extract room temperature
  • 1 1/4 c. milk
  • 2 T. granulated sugar for dusting
  • 1/2 tsp. ground cinnamon for dusting
  • CINNAMON BUTTER CREAM FROSTING:
  • 1 c. butter room temperature
  • 3 3/4 c. confectioner's sugar sifted
  • 3-4 T. milk
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Line two standard cupcake pans with 24 liners.
  • CUPCAKES: In a large bowl, sift together all-purpose flour, cake flour, baking powder, salt and 2 teaspoons cinnamon.
  • In a separate bowl, beat together butter and 1 3/4 cups granulated sugar until light and fluffy. Add eggs one at a time, beat after each egg addition, then add the vanilla extract. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix. Divide the batter evenly among cupcake tins, fill 3/4 full.
  • Bake for 15 to 18 minutes, rotate the cupcake pans halfway through the baking process. Insert a toothpick, if it comes out clean, it's done. Remove cupcakes from the oven onto a wire rack, let cool for 10 minutes before removing cupcakes from the pan. Mix 2 tablespoons granulated sugar and 1/2 tsp. cinnamon together and sprinkle over the tops of the cupcakes. Cool completely before frosting.
  • CINNAMON BUTTER CREAM FROSTING: In a large bowl, beat butter on low speed until light and fluffy. Add confectioners' sugar, 3 tablespoons milk, vanilla and 1 teaspoon cinnamon. Increase speed and beat until smooth and creamy, if the frosting is too stiff, add the remaining 1 tablespoon of milk. Frost or pipe cupcakes.

Notes

Cook's Note: I made these cute mini snickerdoodle cookies using our  Snickerdoodles recipe. Simply scoop by the 1/2 teaspoonful and cook for 7-8 minutes @400 degrees.

Lunch Lady Brownies

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Lunch Lady Brownies

These thick and fudgy frosted brownies taste just like the brownies you remember from elementary school! A tried and true recipe that’s been around for more than 50 years, Enjoy!
Course: Dessert
Cuisine: American
Servings: 12 brownies

Ingredients

CAKE:

  • 1 c. butter melted
  • 1/2 c. unsweetened cocoa powder
  • 2 c. all-purpose flour
  • 2 c. granulated sugar
  • 4 lg. eggs
  • 4 tsp. vanilla extract
  • 1 c. pecans optional

CHOCOLATE FROSTING:

  • 1/4 c. butter softened
  • 1/4 c. milk
  • 1/4 c. unsweetened cocoa powder
  • 3 c. confectioner's sugar

Instructions

  • Preheat the oven to 350 degrees. Line a 9x13-inch baking dish with foil and spray the foil with non-stick spray. Set aside.
  • CAKE: In the bowl of an electric stand mixer, using the paddle attachment, add the melted butter and cocoa powder; blend until smooth.
  • Add the flour and sugar, mix until combined, then add eggs and vanilla. Mix just until combined. Don't over-mix (the batter will be thick). Stir in nuts if using. Pour the batter into the prepared baking dish and spread out evenly.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the brownies from the oven. Let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
  • CHOCOLATE FROSTING: In a large bowl, beat together all of the frosting ingredients until smooth. Spread over warm brownies. Let cool completely before cutting and serving. Makes 12 large or 24 small brownies

Irish Car Bomb Cupcakes

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Irish Car Bomb Cupcakes

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Irish Car Bomb Cupcakes

Inspired by the famous Irish drink, these Guinness chocolate cupcakes filled with Jameson whiskey ganache topped with a Baileys Irish Cream frosting are absolutely spectacular!
Course: Dessert
Cuisine: Irish
Servings: 24 cupcakes
Author: Melissa Thompson Erlenbach

Ingredients

GUINNESS CUPCAKES:

  • 1 c. Guinness stout
  • 1 c. unsalted butter room temperature
  • 3/4 c. Dutch-process cocoa powder
  • 2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 2 lg. eggs
  • 2/3 c. sour cream

WHISKEY GANACHE FILLING:

  • 8 oz. semi-sweet chocolate
  • 2/3 c. heavy cream
  • 2 T. butter room temperature
  • 2 tsp. Irish whiskey

BAILEYS FROSTING:

  • 2 c. unsalted butter room temperature
  • 5 c. confectioner's sugar
  • 6 T. Bailey's Irish cream

Instructions

  • CUPCAKES: Preheat oven to 350 degrees. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  • Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
  • WHISKEY GANACHE: Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
  • Fill cupcakes using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
  • BAILEYS FROSTING: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
  • Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

Dust-Bunny Easter Cupcakes

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Dust-Bunny Cupcakes

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Dust-Bunny Easter Cupcakes

How cute are these bunnies? Sweeten your holiday dessert table with these adorable Easter cupcakes!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (12 oz.) can vanilla frosting
  • 24 cupcakes any flavor
  • 1 (14 oz.) sweetened flaked coconut
  • 1 (3.5 oz.) jar pink decorating sugar (about 1/4 cup)
  • 1 bag lg. marshmallows
  • 1 bag thin pretzel sticks
  • 1 bag mini marshmallows
  • 1 bag M&M's candies (brown only)
  • 1 bag pastel pink M&M's peanut candies
  • 1 bag black licorice laces

Instructions

  • Spoon 2 tablespoons vanilla frosting into a small zip-lock bag. Frost cupcakes with remaining vanilla frosting.
  • Pour some coconut into a bowl. Roll tops of frosted cupcakes in coconut to cover.
  • Pour a 1/4 cup pink sugar into a small bowl. Using scissors, cut large marshmallows in half crosswise. Press cut side of each marshmallow into pink sugar to make ears. Insert one pretzel stick into the short end of each marshmallow ear. Insert the pretzel-stick end into the cupcake to make the ear stand up. Repeat placing two ears on each cupcake.
  • Snip a small corner from zip-lock bag with vanilla frosting. Using scissors, cut mini marshmallows in half crosswise to make cheeks. Pipe small dots of frosting and attach the brown M&M's eyes, pink peanut M&M's nose, and mini marshmallow cheeks. Cut licorice into 1 1/2-inch pieces and insert as whiskers. Repeat with remaining cupcakes.

Hurricane

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Hurricane

It's sweet, fruity, and boozy!
Course: Beverage
Cuisine: American
Servings: 1

Ingredients

  • Ice cubes
  • 2 oz. light rum
  • 2 oz. dark rum
  • 2 oz. passion fruit juice
  • 2 oz. pineapple juice
  • 1/2 lime juiced
  • 1 T. grenadine
  • 1 orange slice for garnish
  • maraschino cherries for garnish

Instructions

  • Fill a hurricane glass with ice; set aside.
  • Fill an ice shaker with ice and add the rums, passion fruit juice, pineapple juice, lime juice, and grenadine. Shake to combine then strain into the hurricane glass.
  • Garnish with a slice of orange and maraschino cherry, enjoy!