Cooking Mamas

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French Toast Hawaiian Rolls

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French Toast Hawaiian Rolls

It's like indulging in a soft, pillowy donut, churro, beignet, and French toast all in one delicious bite! It's sooo good!
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

DIPPING SAUCES: (your choice)

CINNAMON SUGAR: (recipe below or 1 cup confectioners’ sugar for rolling)

  • 1/2 c. granulated sugar
  • 1 tsp. cinnamon

FRENCH TOAST:

  • 3 lg. eggs lightly beaten
  • 3/4 c. half and half
  • 1/2 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 3-4 T. salted butter divided
  • 1 12 pack Kings Hawaiian Original Sweet Rolls

Instructions

  • Prepare your dipping sauce(s) and set aside.
  • CINNAMON SUGAR: In a medium bowl, stir together the sugar and cinnamon; set aside. If using confectioners’ sugar, simple dust the rolls with a shaker or toss them in a medium bowl to coat..
  • FRENCH TOAST: In a sperate medium bowl, whisk together the eggs. Add half and half, cinnamon, and vanilla; whisk until well combined.
  • Meanwhile, heat a large fry pan over medium heat and melt 2 tablespoons of salted butter.
  • Divide the sweet rolls into individual rolls and submerge them in the French toast batter for about 15-20 seconds quickly turning to coat all side (but no longer or they will get too soggy).
  • Working in batches, add half of the rolls and cook until golden brown on all 6 sides.
  • Remove the French toast rolls from the pan and add the rest of the butter and the rest of the rolls to the pan and repeat the process. (Technically, you could use two fry pans at the same time making the cooking process much faster.)
  • Toss the cooked French toast sweet rolls in the cinnamon sugar or confectioners’ sugar until coated.
  • Plate them and serve with your choice of dipping sauce, Enjoy.

Notes

RASPBERRY SAUCE:
1 1/4 lbs. fresh raspberries
1/4 c. granulated sugar
2 tsp. lemon juice
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook and stir until the raspberries break down, the sugar dissolves, and the sauce is heated through about 3-7 minutes.
Press the sauce through a fine mesh strainer set over a bowl to remove the seeds. Pour into a mason jar. Cool to room temperature, cover with a lid, and refrigerate until chilled about 1 hour.
 
My husband and I like to toss the rolls in confectioners’ sugar and dip them in raspberry sauce. My kids, on the other hand, prefer tossing them in cinnamon sugar and dipping them in maple syrup. So, you see it’s really a matter of taste and endless possibilities, Enjoy!

Crispy Smashed Potato Salad

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Crispy Smashed Potato Salad

Roasted smashed potatoes in a dreamy creamy herb dressing that will blow your mind! Enjoy this delicious potato salad warm or cold!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

POTATOES:

  • 3 lbs. baby gold potatoes
  • 1 T. kosher salt for the boiling water
  • 3 T. olive oil divided
  • 1 tsp. kosher salt for sprinkling
  • 1/2 tsp. black pepper for sprinkling
  • 1/2 tsp. garlic powder for sprinkling

DRESSING:

  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 1 T. Dijon mustard
  • 1 T. lemon juice
  • 1/4 tsp. black pepper
  • 1 T. finely chopped fresh dill plus more for garnish
  • 1 T. finely chopped fresh parsley plus more for garnish
  • 1 bunch green onions thinly sliced, divided

Instructions

  • POTATOES: Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to medium-high: cook until the potatoes are tender when pierced with a fork about 12-15 minutes; drain well.
  • Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper. Coat the prepared baking sheet with 1 tablespoon of olive oil.
  • Add the drained potatoes in a single layer onto the prepared pan. Using a heavy jar or glass smash the potatoes to 1/4 to 1/2-inch thickness, taking care not to fully separate the potatoes.
  • Drizzle the smashed potatoes evenly with the 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder.
  • Roast the potatoes until very crispy and browned about 45 minutes or more depending on your oven, watch carefully.
  • DRESSING: While the potatoes are roasting, prepare the dressing. In a medium bowl, combine the sour cream, mayonnaise, mustard, lemon juice, 1/4 teaspoon pepper, 1 tablespoon dill and 1 tablespoon parsley. Chop the green onions reserving 1 tablespoon for the garnish and add to the dressing. Stir well to combine. Taste for seasoning and adjust as desired.
  • Reserve 1/4 cup of the crispy potatoes for garnish. Pour the dressing over the remaining potatoes; stir until well coated.
  • Add the potato salad to a serving dish and top with reserved crispy potatoes, green onions, and more dill and parsley if desired. Enjoy warm or cold!

Notes

Chopped crispy fried bacon would be a nice addition to this salad! 

White Chicken Lasagna Soup

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White Chicken Lasagna Soup

Your favorite baked pasta in soup form! This rich and creamy soup is loaded with tender chicken, veggies, and cheese, Enjoy!
Course: Soup
Cuisine: American, Italian
Servings: 6

Ingredients

  • 2 T. unsalted water
  • 1 med. yellow onion finely chopped
  • 3 cloves garlic pressed
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. crushed red pepper flakes
  • 3 c. low sodium chicken broth
  • 2 boneless skinless chicken breasts
  • 1/4 c. sundried tomatoes chopped
  • 2 c. Mafaldine noodles (mini lasagna) broken into 1-inch pieces
  • 1 c. half-and-half or heavy cream
  • 2 T. cornstarch
  • 1 c. fresh baby spinach

GARNISHES: Optional

  • Ricotta cheese
  • Shredded Parmesan cheese
  • Shredded Mozzarella cheese

SOUP:

Instructions

  • Melt the butter in a Dutch oven or soup pot over medium heat. Add the onions and cook until translucent and starting to brown.
  • Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes: cook, stirring for 1 minute.
  • Add the chicken broth; stir well. Add chicken breasts and sun-dried tomatoes.
  • Bring to a simmer and cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until the chicken breasts are cooked through (internal temperature should read 165 degrees).
  • Meanwhile, cook the pasta in salted boiling water until al dente, according to the package directions.
  • When the chicken is fully cooked, remove it to a cutting board and shred it.
  • In a small bowl, whisk together the half-and-half and cornstarch.
  • Stir the shredded chicken, cooked and drained pasta noodles, half-and-half mixture, and spinach into the pot and heat through.
  • Serve soup in bowls topped with your choice of cheese. Enjoy!

Toasted Ravioli

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Toasted Ravioli

A healthier version of everyone’s favorite appetizer made at home!
Course: Appetizer
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 c. vegetable oil
  • 1/2 c. all-purpose flour
  • 2 lg. eggs
  • 1 1/2 c. Panko breadcrumbs
  • 1 T. Italian seasoning
  • 1/2 tsp. garlic powder
  • Kosher salt and freshly ground black pepper to taste
  • 1 (9 oz.) pkg. refrigerated four-cheese ravioli
  • 1/2 c. marinara sauce
  • 1/4 c. freshly grated Parmesan cheese
  • 1 T. fresh chopped flat-leaf parsley

Instructions

  • Heat the vegetable oil in a Dutch oven or large pot over medium heat.
  • Set up your dredging station: Get 3 shallow pie plates or dishes. Pour the flour into the first one. In the second one, whisk the eggs, and in the third one combine Panko breadcrumbs, Italian seasoning, and garlic powder; season with salt and pepper, to taste.
  • Working in batches, dredge the ravioli in flour, dip into the eggs, then dredge in the panko mixture, pressing to coat.
  • Add 5-7 ravioli to the pot at a time depending on the size of your pot. Cook until evenly golden and crispy about 1-2 minutes. Transfer to a paper-towel-lined plate. Repeat with the remaining ravioli.
  • Serve immediately garnished with parmesan cheese and fresh chopped parsley if desired alongside a bowl of marinara sauce, Enjoy!

Steak Crostini Topped with Creamy Horseradish Sauce

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Steak Crostini Topped with Creamy Horseradish Sauce

The perfect savory, tangy, creamy bite that’s hard to resist! An appetizer that’s sure to impress your family and guests!
Course: Appetizer
Cuisine: American
Servings: 16 crostini

Ingredients

CREAMY HORSERADISH SAUCE:

  • 1/2 c. sour cream
  • 2 T. fresh horseradish
  • 1 T. chopped parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper

STEAK:

  • 1 lb. sirloin steak s (1-inch thick)
  • Garlic powder
  • Kosher salt
  • Freshly cracked black pepper
  • 2 T. softened butter
  • 1 T. olive oil
  • Worcestershire sauce for drizzling

CROSTINI:

  • 1 French baguette sliced into 1-inch rounds
  • 6 T. softened butter
  • Garlic powder
  • Kosher salt
  • Freshly cracked black pepper

GARNISH:

  • Finely chopped chives for garnish

Instructions

  • STEAK: Remove the steak(s) from the package to a plate and pat dry with paper towels. Generously season the steak(s) on both sides with kosher salt, freshly cracked pepper, and garlic powder. Let the steak(s) rest at room temperature for 20-30 minutes.
  • Add 2 tablespoons of softened butter and 1 tablespoon of olive oil to a heavy skillet over medium-high heat. Allow the butter to melt and the oil gets very hot but not smoking. Add the steak(s) to the skillet. Cook for 4-5 minutes on each side or until desired doneness. Remove the steak(s) to a plate and loosely cover with foil. Let the steaks rest for 10 minutes before slicing. Drizzle slices with Worcestershire sauce.
  • CROSTINI: Meanwhile, preheat the oven to 375 degrees. Cut the French baguette into 1-inch slices and place on a rimmed baking sheet. Spread each slice with softened butter. Season each slice with garlic powder, kosher salt, and freshly cracked pepper.
  • Bake for about 5 minutes or until toasted, watch carefully.
  • TO ASSEMBLE: Add 2 slices of steak to each crostini, top with a generous dollop of creamy horseradish sauce. Garnish with freshly chopped chives and freshly cracked black pepper. Serve immediately while warm. Enjoy!

Brie Bites Topped with Maple Bacon and Walnuts

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Brie Bites Topped with Maple Bacon and Walnuts

Enjoy these sweet and savory bites with your favorite crackers or toasted baguette!
Course: Appetizer
Cuisine: French
Servings: 10 Bites

Ingredients

  • 10 (.9 oz.) each mini brie wheels
  • 1/4 c. chopped toasted walnuts
  • 1 T. pure maple syrup
  • 1 tsp. apple cider vinegar
  • 5 slices cooked bacon chopped
  • Sliced scallions for garnish

Instructions

  • Preheat the oven to 250 degrees.
  • On an oven-safe serving platter or baking sheet, bake the brie wheels until warm to the touch and slightly oozy, about 3-5 minutes.
  • In a small bowl, combine walnuts, maple syrup, vinegar, and bacon. Top each warmed brie bite with a spoonful of the maple syrup mixture. Garnish with scallions and serve immediately.
  • Enjoy these sweet and savory bites with your favorite crackers or toasted baguette!

Hot Cocoa Charcuterie

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Hot Cocoa Charcuterie

Our charcuterie board is adorned with everything you need to make the perfect cup of hot cocoa, Enjoy!
Course: Beverage
Cuisine: American

Ingredients

HOT COCOA: (Your Choice)

  • Cocoa Bombs
  • Homemade or Store-bought Cocoa Mix
  • Marshmallows Assorted Shapes, Sizes, and Flavors
  • Whipped Cream

PASTRIES & COOKIES: (Select 6-8 options)

  • Biscotti
  • Chocolate Mint Sandwich Cookies
  • Oreo Red Cream Sandwich Cookies
  • Gingerbread Sandwich Cookies
  • Macarons
  • Mini Donuts
  • Pepperidge Farm Milano Cookies Assorted Flavors
  • Pirouette Hazel Nut Cookie Sticks
  • Pizzelles
  • Shortbread Cookies
  • Soft Batch Cookies
  • Wafer Cookies

CHOCOLATE & CANDY: (Select 6-8 options)

  • Andes Mints
  • Candy Canes
  • Caramels
  • Chocolate Chips Assorted Sizes and flavors
  • Chocolate Spoons & Stirrers
  • Chocolate Covered Pretzels
  • Christmas M&M’s
  • Christmas Reese’s Pieces
  • Crushed Candy Canes
  • Hershey’s Hug & Kisses
  • Lindor Truffles
  • Peppermint Bark
  • Peppermint Sticks
  • White & Dark Chocolate Pretzel Rods

Instructions

  • HOT COCOA: Fill festive mugs, bowls, or ramekins with homemade or store-bought hot cocoa mix. For fun add homemade or store-bought cocoa bombs.
  • PASTRIES & COOKIES: Choose a variety of cookies. Look for soft, crunchy, and sandwich-filled cookies.
  • CHOCOLATE & CANDY: Include a variety of flavors and textures, wrapped, and unwrapped.

Notes

I used a 20-inch round board for serving.

Pull-Apart Christmas Tree Rolls

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Pull-Apart Christmas Tree Rolls

Cheesy pull-apart pizza rolls served with marinara dipping sauce, Enjoy!
Course: Appetizer
Cuisine: American
Servings: 30 rolls

Ingredients

PIZZA ROLLS:

  • 7 mozzarella sticks cut into 1-inch pieces
  • 1 lb. refrigerated pizza dough divided

EGG WASH:

  • 1 lg. egg
  • 1 T. water

TOPPING:

  • 4 T. butter melted
  • 1/2 c. grated parmesan cheese
  • 1 T. finely chopped basil
  • 1 T. finely chopped parsley
  • 1 T. finely chopped rosemary
  • Marinara warmed for serving

Instructions

  • Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.
  • PIZZA ROLLS: Cut mozzarella sticks into 1-inch pieces and set aside.
  • On a well-floured surface, divide the pizza dough in half. Stretch and roll each half into a 6×10-inch rectangle, then cut into 2-inch squares (you should have 30 squares).
  • Wrap the dough squares around each piece of mozzarella forming a tightly sealed ball. Place the dough balls seam-side down on the prepared baking sheet in the shape of a Christmas tree (they should be touching).
  • EGG WASH: In a small bowl, whisk together the egg and water then brush over the dough balls. Bake for 15-20 minutes until golden.
  • TOPPING: Meanwhile, whisk the melted butter, parmesan cheese, and herbs together. Brush over the baked pizza rolls.
  • Serve warm with marinara sauce for dipping, Enjoy!

Pretzel Hugs and Kisses

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Pretzel Hugs and Kisses

These quick and easy festive treats are perfect for Christmas parties and gift giving!
Course: Dessert
Cuisine: American
Servings: 70 candies

Ingredients

  • 70 square pretzel snaps not butter snaps
  • 1 (10.6 oz.) bag Hershey’s Hugs
  • 1 (10 oz.) bag Hershey’s Kisses
  • 1 (10 oz.) bag red and green M&M’s

Instructions

  • Preheat the oven to 200 degrees. Line a rimmed baking sheet with Silpat or parchment paper. Align pretzels on the prepared baking sheet in a single layer. Top half of the pretzels with Hugs and half with Kisses.
  • Bake for 4-5 minutes until the chocolate is shiny and soft, but not melting, the chocolates should still hold their shape.
  • Remove from the oven and carefully place one M&M in the center of each soft Hug and Kiss gently pressing down on the M&M to spread the chocolate.
  • Place in the refrigerator or freezer for 5-15 minutes until set. Store candies in an airtight container.

Christmas Rice Krispies Treats

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Christmas Rice Krispies Treats

Festive Rice Krispies Treats with red and green candies and sprinkles, Enjoy!
Course: Dessert
Cuisine: American
Servings: 16 squares

Ingredients

  • 1/2 c. unsalted butter
  • 1/3 c. sweetened condensed milk
  • 2 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 (10 oz.) bag mini marshmallows
  • 6 c. rice Krispies cereal
  • 1/3 c. red and green M&M’s plus more for garnish
  • 2 T. red green and white nonpareils plus more for garnish

Instructions

  • Grease an 8-inch square pan with cooking spray. Line with a long piece of parchment paper that extends up and over two opposite sides of the pan.
  • In a large sauce pot over medium heat, melt the butter. Stir in unsweetened condensed milk, vanilla, and salt with a rubber spatula until combined. Add the marshmallows, and stir until melted.
  • Remove the pan from the heat and stir in cereal, M&M’s, and sprinkles until combined. Transfer to the prepared pan. Drape a sheet of plastic wrap over the treats and press lightly with your hands, Top with additional M&M’s and sprinkles.
  • Let the treats set up on the counter for at least an hour or two. Using the parchment overhang, lift the treats out of the pan, slice into 16 squares, serve, and enjoy!

Italian Ricotta Cookies

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Italian Ricotta Cookies

Delicate ricotta cookies topped with an almond glaze and festive sprinkles, Enjoy!
Course: Dessert
Cuisine: Italian
Servings: 60 cookies

Ingredients

COOKIES:

  • 1 c. butter softened
  • 1 3/4 c. granulated sugar
  • 2 lg. eggs
  • 1 (15 oz.) cont. ricotta cheese
  • 2 T. vanilla extract
  • 4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda

GLAZE:

  • 4-5 T. milk
  • 1 1/2 c. confectioners’ sugar
  • 1 tsp. almond extract
  • Sprinkles

Instructions

  • Preheat oven to 350 degrees.
  • COOKIES: In a medium bowl, cream together the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; beat until well combined.
  • In a separate medium bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; beat well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
  • Bake for 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
  • GLAZE: In a medium bowl, whisk the milk, confectioners’ sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set them back onto the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.

Peanut Butter Bear Paw Cookies

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Peanut Butter Bear Paw Cookies

These soft and chewy peanut butter cookies are topped with chocolate wafers and chocolate chips to form a sweet paw print, Enjoy!
Course: Dessert
Cuisine: American
Servings: 48 cookies

Ingredients

  • 1/2 c. softened butter softened
  • 1 c. creamy peanut butter
  • 1 c. granulated sugar plus 1/4 c. for rolling the cookies in
  • 1/2 c. light brown sugar packed
  • 2 lg. eggs
  • 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 48 dark chocolate melting wafers (I use Ghirardelli)
  • 144 dark chocolate chips (I use Ghirardelli)

Instructions

  • Preheat the oven to 350 degrees. Line rimmed baking sheets with parchment paper; set aside.
  • In a large bowl, beat together the butter, peanut butter, sugar, and brown sugar until smooth and creamy. Add in eggs and vanilla, beat until combined.
  • In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the peanut butter mixture and beat until just combined.
  • Using a small cookie scoop, scoop tablespoonfuls of dough. Roll the dough into balls then roll in granulated sugar. Place 2 inches apart on the prepared baking sheets.
  • Bake for 7-9 minutes. The cookies should look puffy and soft but set.
  • Remove the cookies from the oven. Press a chocolate wafer into the lower center portion of each cookie, then add 3 chocolate chips to make the paw-shaped pattern.
  • Allow the cookies to completely cool on the pans. To speed things up, place the baking sheet with cookies in the refrigerator for 15-20 minutes to allow the chocolate to harden.
  • Once the cookies have completely set, you can stack them in between parchment or wax paper and store them in an air-tight container for 2-3 days on the counter, 1 week in the refrigerator, or 3 months in the freezer.

Raspberry Almond Tarts

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Raspberry Almond Tarts

Delicious almond shortbread tarts filled with sweet raspberry preserves and dusting of confectioners’ sugar, Enjoy!
Course: Dessert
Cuisine: American, French
Servings: 24 tarts

Ingredients

  • 1 c. all-purpose flour
  • 1/2 c. almond flour
  • 1/3 c. granulated sugar
  • 1/4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/2 c. unsalted butter cubed
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/2 c. raspberry preserves
  • Confectioners’ sugar for dusting

Instructions

  • Preheat the oven to 350 degrees. Line a mini muffin pan with paper liners to ensure the tarts can be removed with ease.
  • In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the flour mixture to a food processor. Add the cubed butter along with the vanilla and almond extracts.
  • Pulse the mixture until it begins to form a dough when squeezed in your hand. Once the desired consistency has been achieved, pour the dough back into the bowl, gently knead until smooth.
  • Using a small cookie scoop portion out the dough and roll into balls and place them into the prepared muffin liners.
  • Use the end of a wooden spoon to create an indentation atop each dough ball, approximately 1/4-inch deep to accommodate the raspberry preserves.
  • Fill a plastic zip-top bag with the raspberry preserves, expelling any air before sealing. Snip off a small corner of the bag and carefully pipe the preserves into the indentation in the dough.
  • Place the tarts into the oven and bake for 13-15 minutes or until they are golden brown and fully set.
  • Allow the tarts to cool in the pan for 20 minutes to prevent them from crumbling when removed. (To ensure they didn’t crumble, I placed them in the refrigerator for 30 minutes.
  • Once cooled, use a thin sharp paring knife to help lift the tarts out of the pan.
  • To serve, gently remove the liners and garnish with a dusting of confectioners’ sugar and more preserves if desired.
  • Store in an airtight container for up to 5 days. Enjoy!

Twix Cookies

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Twix Cookies

Shortbread cookies swirled with caramel and milk chocolate. Tastes just like your favorite Twix candy bar, Enjoy!
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

COOKIES:

  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 c. butter softened
  • 1/2 c. granulated sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract

CARAMEL:

  • 30 kraft caramels unwrapped
  • 1 T. milk

CHOCOLATE:

  • 2 c. milk chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper; set aside.
  • COOKIES: In a small bowl, whisk together the flour and baking powder until well combined; set aside.
  • In a large bowl, using an electric hand mixer, cream the butter and sugar together. Add the egg and vanilla, beat until light and fluffy. Add the flour mixture, beat until well combined.
  • On a lightly floured surface, roll the cookie dough out to a 1/4 inch thick. Cut the cookies out with a round 2-1/2-inch cookie or biscuit cutter and place them on the prepared baking sheets. Reroll scraps to cut out more cookies (you should have 24 cookies).
  • Bake the cookies for 6-8 minutes. Remove from oven when the cookies are puffy and no longer glossy. Transfer the baking sheets to a wire rack and allow them to cool completely. Once cooled, prepare the caramel.
  • CARAMEL: In a small microwave-safe bowl, melt the caramels and milk on HIGH for 1 minute then stir. Repeat in 30-second intervals, stirring in between each interval until smooth and creamy. Carefully spread about 2 teaspoons of caramel with the back of a spoon onto each cookie until it almost covers the cookie.
  • Place the cookies in the refrigerator for 10-15 minutes or until the caramel is set.
  • CHOCOLATE: In a small microwave-safe bowl, melt the chocolate chips on HIGH in 30-second intervals, stirring in between each interval until melted and smooth. Spread a small amount of melted chocolate over the tops of the cooled caramel, leaving the edges of the caramel visible. Refrigerate until the chocolate is set, about 30 minutes.

Notes

Cookies can be made 2 days ahead. Store in an airtight container and refrigerate.

Apple Pie Cookie Cups

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Apple Pie Cookie Cups

Oatmeal cookie cups topped with homemade apple pie filling and caramel drizzle are sure to be a hit at your next bake sale, cookie exchange or family gathering, Enjoy!
Course: Dessert
Cuisine: American
Servings: 18 cookies

Ingredients

COOKIE CUPS:

  • 1 c. butter softened
  • 1 c. light brown sugar
  • 1/2 c. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. old fashioned rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt

APPLE PIE FILLING:

  • 2 T. butter
  • 4 Granny Smith apples peeled, cored, and diced
  • 1/4 c. light brown sugar
  • 1/4 c. granulated sugar
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Caramel sauce for serving optional

Instructions

  • Preheat the oven to 350 degrees. Grease 2 non-stick standard muffin tins with cooking spray.
  • COOKIE CUPS: In a large mixing bowl using a hand mixer, beat 1 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy. Add the eggs and vanilla, beat until combined.
  • Add flour, oats, baking powder, cinnamon, and salt and beat until just combined.
  • Using a medium cookie scoop (1-1/2 tablespoons) scoop dough into muffin tins and press to flatten. Bake until the cookie cups are golden brown and set, 18 to 20 minutes.
  • While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire cooling racks to cool completely.
  • APPLE PIE FILLING: Meanwhile, melt 2 tablespoons butter in a medium skillet over medium-high heat. Add the diced apples, cook until they begin to soften. Add 1/4 cup brown sugar, 1/4 cup granulated sugar, cornstarch, nutmeg, and cinnamon, cook until soft and caramelized.
  • Spoon apple filling into the cookie cups. Drizzle with caramel sauce if desired and serve warm or at room temperature.

Notes

If you plan to make these in advance (which you can) make sure to store the cookie cups and apple pie filling separately in the refrigerator to avoid the cups from getting soggy.

Mini Pecan Pies

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Mini Pecan Pies

There’s nothing sweeter or more comforting than a rich, nutty pecan pie topped with homemade whipped cream!
Course: Dessert
Cuisine: American
Servings: 12 mini pies

Ingredients

  • 1 (14.1 oz.) pkg. refrigerated pie crusts (2 per package) or homemade
  • 1/4 c. brown sugar packed
  • 2 T. granulated sugar
  • 1 T. unsalted butter melted
  • 1 lg. egg beaten
  • 1/3 c. light corn syrup
  • 1 tsp. vanilla extract
  • 1 pinch kosher salt
  • 1/2 c. chopped pecans
  • Homemade whipped cream for serving

Instructions

  • Preheat the oven to 350 degrees. Spray a standard 12-cup muffin pan with non-stick cooking spray; set aside.
  • On a lightly floured surface, unroll the pie crusts. Using a 3 1/2-inch floured circular cookie cutter or glass cut out 12 circles. (6 circles out of each pie crust)
  • Carefully press each dough circle into the cups of the prepared muffin pan making sure the the dough extends halfway up the sides of each muffin cup to form a crust.
  • In a medium bowl, whisk together brown sugar, granulated sugar, and melted butter until combined. Add the beaten egg, light corn syrup, vanilla, and a pinch of salt. Continue to whisk until the mixture is thoroughly combined. Stir in chopped pecans until evenly distributed throughout the filling.
  • Evenly divide the filling among the pie crust-lined cups, about 1 ½ tablespoons per crust. Do not overfill, the filling expands during baking. Add a whole pecan for decoration if desired.
  • Place the muffin pan on the center rack and bake for 20-25 minutes. The pies are done when the centers are set and no longer liquid or jiggly upon shaking the pan.
  • Remove the pan from the oven and allow the pies to cool completely while still in the muffin pan.
  • Once cooled, gently loosen the pies from the muffin cups with a thin sharp paring knife. Carefully remove each pie being careful not to break the crust.
  • Serve the pies garnished with a dusting of confectioners’ sugar or a dollop of whipped cream if desired and enjoy!

Thanksgiving Crescent Ring

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Thanksgiving Crescent Ring

The best part of Thanksgiving? The leftovers! Add crescent rolls and reimagine those leftovers into a beautiful Thanksgiving Crescent Ring served with warmed gravy for dipping, enjoy!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 2 (8 oz.) tubes crescent rolls
  • 1 c. leftover mashed potatoes
  • 1 c. leftover stuffing
  • 1 1/4 c. shredded leftover turkey
  • 1/2 c. leftover whole cranberry sauce
  • 1 T. melted butter
  • Garlic powder for sprinkling
  • Leftover gravy warmed for dipping
  • Chopped parsley for garnish, optional

Instructions

  • Preheat the oven to 375 degrees. Spray a round pizza pan with cooking spray or line a large cookie sheet with parchment paper. Place a bowl in the center for gravy.
  • Arrange the crescent rolls a starburst pattern with the bases of the triangles overlapping in the center and the pointy ends of the triangles facing outward.
  • Spread the mashed potatoes over the triangle bases, forming a ring. Top with stuffing, turkey, and cranberry sauce. Remove the bowl in the center.
  • Fold the triangle tips over the filling and tuck under the base of the roll leaving gaps for the ingredients to peek out between triangles. Brush the crescent dough with melted butter and sprinkle with garlic powder.
  • Bake until golden, about 15-20 minutes.
  • Place the warm gravy in the center for dipping and garnish with chopped parsley if desired, Enjoy!

French Onion Mac and Cheese

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French Onion Mac and Cheese

This outrageously good mac and cheese topped with crispy fried onions is worthy of a 5-star restaurant, Enjoy!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 2 T. butter
  • 2 lbs. Walla Walla sweet onions (about 2 lg. onions, sliced)
  • Kosher salt and fresh cracked black pepper
  • 4 thyme stems leaves removed
  • 1 lg. clove garlic minced
  • 1/4 c. dry white wine (I used chardonnay)
  • 1 lb. dried cavatappi macaroni pasta
  • 1 c. beef broth
  • 1 c. heavy cream
  • 1/2 lb. shredded Gruyere cheese divided
  • 1/4 lb. shredded white cheddar cheese divided
  • 2 1/2 oz. French’s crispy fried onions

Instructions

  • Melt the butter in a large skillet over high heat. Add the onions, cook, stirring for a couple of minutes to coat the onions with the butter. Turn the heat down to medium-low and continue cooking, stirring often until the onions are beautifully browned, about 20-30 minutes.
  • Meanwhile, in a Dutch oven, cook the pasta in salted water until al dente according to the package directions, about 9-10 minutes. Drain and return to the pot; cover and set aside.
  • Add wine to the onions, scraping up any bits allowing the wine to evaporate. Add garlic, when fragrant, add the beef broth and cream, bring to a boil, reduce heat to low and simmer until slightly thickened, about 5 minutes.
  • Preheat the oven to broil. Butter a 9×13-inch baking dish and set aside.
  • In a small bowl, toss the shredded cheeses together, reserve 1 cup cheese for the topping.
  • Pour the remaining cheese and sauce over the pasta. Gently stir to combine. Pour it into the prepared baking dish. Sprinkle the crispy fried onions over the pasta and top with the reserved shredded cheese.
  • Place the mac and cheese under the broiler. Broil until the cheese is melted and golden, about 2 minutes, watch carefully or it will burn. Garnish with more thyme and black pepper if desired before serving.