Sheet Pan Chocolate Chip Cookie Bars

1 cup butter
1- 1/4 cups brown sugar
3/4 cup sugar
1 TBS vanilla extract
2 eggs
2 -3/4 cups flour
1 tsp baking soda
1 tsp salt
2 -1/4 cups mini semisweet chocolate chips, divided

1.  Preheat oven to 350℉.  

2.  In a large bowl, cream together butter, brown sugar and sugar.

3.  Add vanilla and eggs and combine.

4.  Fold in flour, baking soda and salt.

5.  Mix in 2 cups of mini chocolate chips.  Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.

6.  Sprinkle remaining 1/4 cup chocolate chips on top.

7.  Bake for 20-25 minutes or until middle is set up and edges are golden brown.
Let cool and cut into squares.

From Six Sisters Stuff

Chicken Fajita Casserole

3 or 4 small chicken breasts (1- 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and pepper to taste
1 TBS vegetable oil
1 cup shredded mozzarella  (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro or parsley for garnish


1. To make fajita chicken casserole recipe: Preheat your oven to 400°F. Lightly grease a baking dish.

2. Place chicken breasts on a shallow plate. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

3. Arrange chicken breasts into the prepared baking dish, and drizzle with oil. Top chicken breasts with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings. Finish the casserole with shredded mozzarella cheese on top.

4. Bake the fajita chicken casserole for 20 – 30 minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F. You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. Serve the immediately over rice, cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!

from Eat Well 101

Garlic Parmesan Dinner Rolls

2 packets active dry yeast, (total 1/2 oz or 14g)
1/4 cup warm water
1 -1/4 cups milk
6 TBS sugar, divided
3/4 tsp salt
1/4 cup unsalted butter (1/2 stick butter)
4 -1/2 cups sifted all-purpose flour
1 large egg


TOPPINGS:
4 cloves garlic, finely minced
1/2 cup salted butter, melted
2 TBS chopped parsley
1/3 cup shredded Parmesan cheese

1.  Dissolve the yeast plus1 tablespoon of sugar in warm water. 

2.  Then heat the milk with the 5 TBS sugar, salt, and butter until lukewarm.

3.  Add the egg to the yeast mixture. Combine the yeast mixture, the milk mixture, and all of the flour. Stir to combine well. 

4.  Cover the dough and let it rest for 15 minutes. Then using a stand mixer with a dough hook, knead the dough for 5 minutes.

5.  On a floured surface, roll out the dough and and divide it into 24 balls. Roll out each ball and tie each into a knot. Cover and let rise for 25 minutes. Preheat oven to 350℉.

6.  Meanwhile, prepare the garlic-herb butter by combining all the Toppings ingredients together, except Parmesan cheese. Brush half the butter mixture generously on the surface and top with Parmesan cheese; bake for 10-15 minutes, or until in the middle of the dinner rolls are cooked through and the tops turn golden brown. 

7.  When the rolls are baked brush with the remaining butter mixture and serve warm.

from Rasa Malaysia 

Buttery Pull Apart Bundt Bread

1 cup warm water
1/4 cup sugar
1 TBS instant yeast (see note for active dry yeast)
1 large egg
1 TBS oil
1 tsp salt
3- 1/4 to 3- 1/2 cups all-purpose flour (*see note for whole wheat)
8 TBS butter, melted 

1.  In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour. Mix until combined - it's ok if it is a little lumpy. 

2.  With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.

3.  Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don't have a bundt pan, you can use loaf pans).

4.  On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.

5.  Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other).   All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.

6.  Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
Preheat the oven to 375℉.


7.  Bake the bread for 20-25 minutes until golden brown on top and baked through. 

8.  Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).

9.  Serve warm or at room temperature.

*NOTES
Yeast: to substitute active dry yeast, use increase the amount to 1 1/4 tablespoons and dissolve the yeast in 3-4 tablespoons water, letting it rest until the mixture is bubbly and foamy. Use in the recipe as directed.
Flour: You can make this bread with half whole wheat flour/half all-purpose flour. I haven't tried it with bread flour (should work great) or 100% whole wheat flour.
Cheese + Herbs: I think this bread would adapt VERY well to other flavors. Maybe sprinkle Parmesan or Asiago cheese on the bottom over the butter before layering in the dough? Or some fresh or dried herbs? 

from Mel's Kitchen Cafe

Chicken Alfredo Bake

12 oz penne pasta cooked in salted water according to package directions
3 cups diced cooked chicken
3 TBS butter
2 TBS flour
1 tsp minced garlic
2 cups whole milk
1 cup heavy cream
3/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese, divided
salt and pepper to taste
cooking spray
1 TBS parsley chopped 

1.  Preheat the oven to 375℉. Coat a 3 quart baking dish with cooking spray.

2.  Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.

3.  Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened. 


4.  Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste. Stir until cheese has melted.


5.  Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.


6.  Pour the pasta mixture into the prepared pan, and top with remaining mozzarella cheese.Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.Sprinkle parsley over the top, then serve.

from Dinner at the Zoo

Hamburger Buns

2-1/2 to 3-1/2 cups flour
2-1/4 tsp active dry yeast
1 cup warm water
3 TBS butter, melted
3 TBS sugar
1 large egg, beaten
1-1/4 tsp salt
Plus one more egg and 1 TBS milk for brushing tops
sesame seeds, optional

1.  Combine 1/2 cup of flour, the water and yeast.  Gently stir just enough so the yeast isn't floating at the top of the water.  Cover bowl, and let proof for 10 minutes.

2.  Add the salt, butter, sugar, and egg to the yeast mixture.  Stir to combine.

3.  Gradually add 2-3 cup of four, about 1/2 cup at a time, mixing after adding.  Be careful just to add enough flour so the dough is tacky but when you touch the dough, large amounts don't stick to your fingers.

4.  Knead the dough for 4-5 minutes by hand or 2-3 minutes is using a stand mixer.

5.  Put the dough into a lightly oiled bowl, then cover and let raise for 2 hours

6.  Take the dough out of bowl and put on a lightly floured surface.  Gently divide the dough into 8 equal portions.  Roll each portion into a smooth ball, tucking any seams underneath.  Then use your fingertips to gently flatten each ball so it is about 1/2 inch tall and 2-1/2 to 3 inches wide, forming a disk.

7.  Put disks of dough onto a cookie sheet lined with parchment paper.  Cover with a kitchen towels, and let rise for 1 hour.

8.  Preheat oven to 350℉.

9.  In a small bowl combine an egg and a TBS of milk.  Gently brush it on the dough.  Sprinkle with sesame seeds if desired.

10.  Bake for 15-17 minutes or until golden.  Let cool completely, then cut in half horizontally.

Makes 8 large buns
from Amber's Kitchen

Fruit Salad

1 ( 24 oz) container vanilla yogurt or other flavor  (I like Greek Gods Honey)
1 (1 oz) pkg sugar free instant cheesecake (or vanilla or white chocolate) pudding mix
1 (8 oz) container whipped topping (cool whip)
Any fruit you like ( I like strawberries, blackberries, raspberries and blueberries   Pomegranate are good also)

1.  Stir together the yogurt and pudding mix until well blended.  Add cool whip and stir together.

2.  Gently fold in the fruit until covered and mixed.

3.  Store in refrigerator.

Buttermilk Pancakes

3 cups all purpose flour
3 TBS sugar
1 TBS baking powder
1- 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs, separated
1/3 cup (5 -1/3 TBS) butter, melted

1.  In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. 

2.  In another bowl, whisk together buttermilk, milk, and the egg yolks. 

3.  In yet a separate bowl, using an electric mixer, beat the egg whites until stiff peaks form.

4.  Whisking constantly, add melted butter to the milk mixture. Pour the liquid ingredients into the bowl with the dry ingredients and whisk until just combined (do not overmix; a few lumps are okay.)


5.  When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. 

6.  When the skillet is hot, rub a stick of butter over the pan, or spray it with a little non-stick cooking spray and then ladle pancakes onto hot skillet. You can also put your batter in a pitcher to make pouring easier.


7.  It takes a little adjusting to figure out where the temperature setting should be. When you start seeing bubbles, you’re almost there. When the bubbles pop and leave a hole, it’s time to flip. Gently slide a spatula under the pancake and quickly flip it to the other side. The other side won’t take quite as long as the first side–just check here and there and when the pancakes are golden brown on both sides, you’re good to go.



*Feel free to add in extras before you fold in the egg whites. Blueberries, bananas, and chocolate chips all work.

* Freezer instructions: Cook pancakes and allow to cool. Place pancakes in a single layer on a parchment-lined baking sheet and freeze. When frozen, transfer to a gallon-sized Ziploc bag. Pancakes can be reheated in the microwave for about 20-30 seconds each or in a toaster.

from Our Best Bites

Butterscotch Cookies

1 cup butter
1-1/2 cup packed brown sugar
1 large egg
3 TBS heavy whipping cream
1 tsp vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp salt

1.  Preheat oven to 375 ℉.

2.  Cream butter and brown sugar together until smooth.  Add the egg, cream, and vanilla and mix.  Add dry ingredients to creamed mixture.  Mix until combined.

3.  Scoop onto ungreased cookie sheets and bake until cookies are golden and firm to the touch, about 10-14 minutes.

If desired add butterscotch or chocolate chips.

I liked the flavor better the second day

From Stirring It Up With Pam

How to Cook Steak Perfectly

2 beef steaks at least 1 inch thick 
2 tsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
2 TBS softened butter
1-2 cloves garlic, minced

• Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
• Rub each side with the olive oil to coat. Combine the salt, pepper, and white pepper in a small bowl. Rub both sides of each steak with the rub mixture.
• Preheat oven to 375℉. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
• Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130℉ for medium rare.
• While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
• When the steaks are removed from the oven, immediately top with 1 tablespoon of the butter mixture each and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
  
  
  
  
  
  
  
  from the Stay at Home Chef

Light and Fluffy Pancakes

1 cup flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk (plus a tablespoon or so extra if batter is too thick)
1 large egg separated
2 TBS butter, melted
oil or butter for brushing griddle

1. Mix dry ingredients in medium bowl, set aside. Pour buttermilk and milk into 2 cup measuring cup.  Whisk in egg white.

2.  Mix yolk with melted butter, then stir into milk mixture.  Dump wet ingredients into dry ingredients all at once.  Whisk until just mixed.

3.  Heat griddle or large skillet over medium high heat.  Brush griddle generously with oil or butter.
Pour batter about 1/4 cup at a time on skillet.  When bottoms are browned and top starts to bubble (2-3 minutes) flip and cooking until remaining side is browned 1-2 minutes longer.  Reoil the skillet between batches.

from Cooks Illustrated

Bacon Wrapped Jalapeno Poppers

12 jalapeno peppers approximately 3-4 inches long
1 (8 oz) block cream cheese, softened
1 cup cheddar cheese
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
12 slices bacon (not thick cut)

1.  Preheat the oven to 400℉. Line a sheet pan with foil and coat it with cooking spray.

2.  Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs. 

3.  In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper. 

4.  Fill each jalapeno half with the cheese mixture.

5.  Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.

6.  Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

from Dinner at the Zoo

Salted Caramel Rice Krispie Treats

6 cups Rice Krispies
1 stick unsalted butter (1/2 cup)
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 TBS light corn syrup
1 tsp kosher salt or flaked sea salt, plus more for sprinkling on top
1 (10 oz) bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

1.  In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.

2.  Spray an 8×8″ baking pan with non-stick cooking spray and set aside.

3.  In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. 

4.  When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. 

5.  Lightly Press (you want them to look a little shaggy) into the prepared baking pan and sprinkle with sea salt. Allow to cool completely and then cut into squares.

for a 9 x 13 inch pan double recipe

from Our Best Bites