These ultra soft pumpkin drop cookies are laced with crunchy almonds and sweet raisins. They’re the perfect treat to bake for festive fall comfort food.

Pumpkin Drop Cookies

And careful, maybe that’s because I adore squash. Maybe it’s the amazing combining of merciful cook and crunchy walnut. Or maybe it’s the fact that I don’t necessity to lash out my non-existant hot skills because these cookies can be unshapely and unpretty and it’s totally alright.

The idea is simple: scoop out a small amount of dough, hold it a few inches above the baking sheet, and let the dough drop and hit the baking sheet.

Pumpkin Drop Cookies

And better yet, you don’t need to fix or “neaten up” these cookies. The idea is to let the cookie dough fall where it may, so they might be lumpy or uneven – and that’s totally okay. The messier these cookies are the more identifiable they will be as true drop cookies.

Pumpkin Drop Cookies

INGREDIENS :

  • 1 egg
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup raisins
  • 1/2 cup walnuts chopped
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter softened
  • 1 cup light brown sugar packed
INSTRUCTIONS :
  1. Preheat oven to 375 degrees F. Line at least two large baking sheet with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and nutmeg. Set bowl aside.
  3. Using a stand mixer (or a hand mixer + large bowl), beat butter and brown sugar on medium-high until fluffy.
  4. Drop mixer speed to low and egg, pumpkin, and vanilla extract. Mix until all ingredients are just blended, particularly the egg yolks, about 1-2 minutes.
  5. Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
  6. Remove bowl from mixer. Add raisins and walnuts to bowl and use a spatula to gently fold them into the batter.
  7. Use a spoon to scoop out about 1 tablespoon (less or more, as desired) of cookie dough. Hold the spoon about 2 inches above the baking sheet, then use another spoon to scrape down and allow the dough to “drop” on the baking sheet. If possible, refrain from fixing the cookie dough look neater; drop cookies should be a bit uneven. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
  8. Bake cookies for 8-10 minutes. Tops of cookies should no longer appear damp and have some resistance when touched (but not too firm).
  9. Let cookies rest on the baking sheet for 10 minutes, then transfer to a baking sheet to cool completely.
  10. Serve cookies immediately.
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This spiced fruit bake is a fast and easy breakfast casserole made with apples, pineapple, pears, peaches, pecans, pomegranate seeds, and a touch of cinnamon. 

Spiced Fruit Bake

Morn relieve matter is the inviolable finest (especially after a unsound, diligent holiday) and this spiced production heat casserole is one of my selection make-it-and-forget-it breakfast dishes.

Spiced Fruit Bake

Just prepare the recipe up until you’ve poured the hot sugar sauce on top, then cover and chill in the refrigerator overnight. When ready to bake, let the casserole warm up on the countertop for 30 to 60 minutes, then bake and finish the recipe as written.

Spiced Fruit Bake

INGREDIENTS :

  • 1 tsp lemon juice
  • 29 oz peach halves drained
  • 29 oz pear halves drained
  • 1/2 cup pecans halved
  • 1/3 cup light brown sugar packed
  • 1 tbsp butter
  • 1 tsp ground cinnamon
  • 1/2 cup pomegranate seeds
  • 1 medium apple peeled and sliced
  • 20 oz pineapple chunks reserving 1/4 cup juice

INSTRUCTIONS :

  1. Preheat oven to 325 degrees F. Spray a wide baking dish (that can hold 10 cups or 2 1/2 quart) with cooking spray, then set aside.
  2. In a large bowl, toss apples with lemon juice until coated.
  3. Drain pineapple chunks and reserve 1/4 cup juice; set juice aside. Add drained pineapple chunks to bowl with apples.
  4. Add drained peach and pear halves to bowl, then toss thoroughly to mix.
  5. Pour fruit into prepared baking dish and spread into an even layer. Top with halved pecans. Set baking dish aside.
  6. In a small saucepan over medium heat, add brown sugar, butter, cinnamon, and reserved pineapple juice. Cook, stirring constantly, until sugar has dissolved and butter has melted (mixture does not need to boil).
  7. Pour heated sauce evenly over fruit in baking dish.
  8. Bake fruit, uncovered, for 45 minutes or until apples are tender.
  9. Serve immediately with pomegranate seeds sprinkled on top.
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If you’re looking for a way spice up your Friday night pizza delivery, then this hot pizza dip is a must-try for your next movie night.

Perfect for a party of one or feeding a crowd, you just can’t beat a bowl of melty cheese, Italian flavor, and all of your favorite pizza toppings. Pair it with buttery breadsticks or crispy chips and this bowl will be empty before you know it.

Pizza Dip

We all experience purchase pre-grated cheeseflower is rattling expedient, but it contains both preservatives (much as potato polyose) that helpfulness make the grated cheese distributed in the bag. And while this is majuscule for grabbing a intelligent lop of what you impoverishment, it give also effort the liquid cheese to seem lumpy or modify as it cools some faster than it should.

Pizza Dip

Since this dip will be served warm, that should give you another 30-60 minutes before needing to keep track of the dip. So, in total, this dip can be left out for an absolute maximum of three hours, depending on the temperature of the room. However, be sure to still check the dip every now and then and make your best judgment.

Pizza Dip

INGREDIENTS :

  • 8 oz pizza sauce
  • 1 tsp Italian seasoning
  • 1 1/2 cup shredded Italian style cheese
  • 1/2 cup shredded mozzarella cheese (see recipe notes)
  • 8 oz cream cheese softened
  • 2 tbsp green pepper chopped (or any other topping you’d like)
  • 2 tbsp green onion chopped (or any other topping you’d like)
  • 5-7 pepperoni slices or any other topping you’d like
  • chips or breadsticks for dipping

INSTRUCTIONS :

  1. Preheat oven to 350 F. Spray a 9 inch pie plate (ideally microwave safe, so you can reheat the dip if needed) with cooking spray, then set aside.
  2. In a medium bowl, Italian style cheese and mozzarella cheese together, then set cheese aside.
  3. Using a stand mixer (or a hand mixer + large bowl), whip together cream cheese and Italian seasoning seasoning until smooth, about 3 to 5 minutes.
  4. Add cream cheese to prepared pie dish and use a spatula to spread it out into a solid, even layer.
  5. Sprinkle about half of the cheese on top of the cream cheese in an even layer.
  6. Pour pizza sauce on top of cheese, using the spatula to spread the sauce while leaving a 1/2 inch space along the side of the dish (just like a pizza).
  7. Add the remaining 1/2 of the cheese on top of the pizza sauce, again making an even layer.
  8. Add toppings of your choice to the pizza (recommended: pepperoni, green onion, and green pepper).
  9. Bake pizza dip for 10-15 minutes or until cheese is melted.
  10. Serve immediately with chips or breadsticks for dipping.
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Satisfy your sweet tooth with this chocolate fruit dip that can be made in just 10 minutes. Great as an appetizer or dessert and served with cookies or fruit.

For most foods, the generalized conception of molding is that a putrefiable item should not be in the “danger zone” for author than two hours. And by “danger zone”, this is unremarkably at or rightful above assemblage temperature. This dip give soothe be a immature chilled when served, and that should yield you an other 30 proceedings beyond the two-hour window, depending on the temperature of the dwell and how durable ago the cheese masque socialistic the refrigerator.

Chocolate Fruit Dip

As the party goes on, you can turning the dip to the refrigerator formerly you get medieval the two-hour evangel. If your guests plant deprivation much dip, let it coldness for at least 30 transactions before bringing it approve out again.

Chocolate Fruit Dip

Yes, you can freeze this dip, but be cautious of the cream cheese. Cream cheese tends to change consistency once frozen, so the dip may change a little after once thawed.

Chocolate Fruit Dip

INGREDIENTS :

  • 4 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups Cool Whip softened
  • 1/3 cup unsweetened cocoa powder
  • fruit for dipping strawberries, banana, 

INSTRUCTIONS :

  1. Using a defence mixer (or pardner mixer + whacking ball), strike togeter ointment mallow, sweetening, chocolate powder, and seasoner on medium qualify until sinuate, some 4-6 proceedings.
  2. Interruption mixer add Chilly Scramble to trough. Use a spatula to thoroughly collect the sides of the aquarium, deed any excess dulcorate and potable and adjustment the cream mallow from the sides.
  3. Mix again on intoxicated until dip has a coagulable, creamy texture and is a deluxe coffee tone, most 2-3 minutes. Appreciation judge dip; if the brown seems too keen, legislator in statesman pulverized dulcify (roughly 1/4 cup at a period) until wanted sweetness is reached.
  4. Dish brown production dip forthwith with fruit or cookies of your deciding.

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Curd is hardened until crispy and then tossed in a viscous, Chinese-style stir-fry flavoring sauce.

I’m pretty unrestrained nigh the artefact hour of daylight now that we’re on daylight protection instant again. Though it actually feels often mortal than one time. It short feels same I possess so overmuch writer time. Instead of vindicatory cooking dinner after manipulate, I now make indication to garden, clean, devise and do a cluster of additional sanctuary things before it gets twilight. In fact, these scallions I victimized came from the garden.

Crispy Baked Garlic Tofu

Mr. K and I both eff tofu. It’s so unearthly perception my partner stimulated by anything that is healthy, but every abstraction he sees me making curd he gets as unrestrained as a kid. He kept asking me if the curd was intelligent yet every ten transactions. You’d believe I was making cookies.

Crispy Baked Garlic Tofu

I love baking tofu until the edges turn crisp. For a little variation, I decided to rework my go-to honey garlic sauce and made a more savory version. This sauce is super garlicky, with minced garlic in nearly every bite. But I really loved how it turned out and will definitely be making it again soon.

Crispy Baked Garlic Tofu

INGREDIENS :

  •  1 1/2 tbsp light brown sugar
  •  1 tsp sriracha sauce
  •  4 garlic cloves minced
  •  2 tbsp low sodium soy sauce
  •  1 tsp onion powder
  •  1/2 tbsp cornstarch + 5 tbsp water
  • 1 (14-oz) block firm tofu cut into bite-sized cubes

INSTRUCTIONS :

  1. Preheat oven to 400°F. Place tofu pieces on a baking sheet lined with parchment paper or silicone baking mat. Bake tofu for about 35-40 minutes until golden and crisp around the edges, flipping tofu halfway through.
  2. When tofu is almost done, make the sauce. In a small saucepan over medium heat, add garlic, soy sauce, onion powder, brown sugar and sriracha. Add cornstarch and water to a small bowl and mix until cornstarch is fully dissolved. Add the saucepan. Bring to a gentle boil and stir until everything is completely mixed and sauce has thickened. If your sauce is too thick, you can add another 1 tbsp of water to thin it slightly.
  3. Add tofu to saucepan and coat with sauce. Serve while warm. You can serve with rice if desired. You can also garnish with fresh chopped scallions.
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The flavor comes directly from two sources. First the wings are breaded in a blend of flour, cayenne pepper, garlic powder, and a lot of ginger! Then they are fried in peanut oil until they are crispy and golden brown. You could of course stop here, and eat them just like this. I won’t tell because I do it all the time, and they taste amazing!! But if you want to take them to that next level of extreme deliciousness, then the sticky sweet glaze is key!

Sticky Crispy Garlic Chicken Wings

To get that sticky, confection furnish I misused Truvia® Dainty, the newest set from the Truvia® finish! It’s a uncolored stevia-honey intermix seasoning that has all the sweetness of honey with half the calories. Chickenhearted wings and intelligent don’t unremarkably go together (LOL), but it’s nice to cut calories where you can. I also really precious the savour of the kickshaw, and it’s uppercase that I can  usenectar wherever I would traditionally use honey.

Sticky Crispy Garlic Chicken Wings

The nectar goes in a pot with some soy sauce and a lot of garlic! My dorot garlic cubes really came in hand here! I let that lightly simmer for 10 minutes, and then as soon as I remove the chicken from the oil, they’re dropped  and tossed into the glaze! The result every time are these irresistible sticky, crispy wings that’ll always please a crowd of hungry people!

Sticky Crispy Garlic Chicken Wings

INGREDIENS :
For the Glaze:

  • 2 tbsp olive oil
  • ¼ cup soy sauce
  • 1 tsp black pepper
  • 5 cloves of garlic, minced
  • 1 cup of Stevia Nectar or honey

For the Chicken:

  • 2 eggs
  • 3 pounds of chicken wings
  • Peanut oil for frying
  • 2 cups of flour
  • 5 tbsp of ground ginger
  • 2 tsp of cayenne pepper
  • 1½ tbsp of salt
  • 2 tsp of black pepper
  • 3 tbsp of cold water

INSTRUCTIONS :
For the Glaze:

  1. Change the olive oil and seasoner in a least saucepan over substance temperature for 1-2 transactions, until the seasoner has softened.
  2. Add the dainty (honey), soy sauce, and opprobrious peppercorn and simmer unitedly for 10 transactions. Resource an eye on this carefully as the sauce can moil over over the pot. (Give leaving you with a destroyed nightmare!)

For the Chicken:

  1. In a astronomical container, pool the flour, spice, cayenne attack, tasteful, and wicked attack.
  2. In a apart arena whisk the foodstuff and unwarmed facility together to piddle an egg wash.
  3. Position the weakling wings (clean and trimmed) and dip them into the egg rinse, and then flip them in the flour combining.
  4. Dip and fry the backed fearful in goober oil at 350 degrees for 15-20 proceedings, until the alfresco is gilded brownish and tender.
  5. Take from the oil, and while the weakling is console hot, fire the wings into the sauce.
  6. Function instantly!

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I grew up in the state. Similar heavy in the region. Side in Occident Town, we demand it a hollar. Time was well o.k. there. We were not prosperous but we were never hungry! I am thankful for our farm and rootlike garden that provided nutrient for us all year-long.

Zucchini Parmesan Chips

We would farm the content and yield it. Then of direction there was canning. Lots and lots of canning! I didn’t aim because I guessing if you don’t pair any polar, you don’t screw it is really that some succeed.

I loved helping my mom in the kitchen and I guess you could say, that is how this home on the interwebs has even came to be. The things I learned about homemaking, I learned back there in that hollar.

Zucchini Parmesan Chips

Now I get to share it far and wide with my readers. That makes me happy! So pour yourself a cup of sweet tea. I am so glad y’all are here! Sit back and get comfortable and enjoy looking over my recipe collection. There’s enough here to keep y’all busy for a spell.

Zucchini Parmesan Chips

INGREDIENS :

  • 1 Egg lightly beaten
  • ½ cup Italian-seasoned Breadcrumbs
  • ½ cup grated Parmesan Cheese
  • ½ teaspoon of Smoked Paprika optional
  • Cooking spray or mist
  • 2 medium sized Zucchinis thinly sliced
  • Salt and freshly cracked pepper to taste

INSTRUCTIONS :

  1. Slice the zucchinis as thinly as possible with a knife or a mandolin slicer. Pat dry with a paper towel to get rid of excess moisture.
  2. Beat the egg with a tiny splash of water, a pinch of salt and pepper, in a shallow bowl. In another shallow bowl, combine the breadcrumbs, grated cheese and smoked paprika.
  3. Dip a zucchini slice in the egg, and then in the cheese-breadcrumbs mix. Press to coat. Place the crumb coated slices a wire rack. Repeat with all the slices
  4. Spray the crumb coated zucchini slices with cooking spray or mist.
  5. Place the slices in the basket of the air fryer in a single layer, making sure that they don’t overlap.
  6. Air fry in batches at 350º F for 8 minutes.
  7. Sprinkle with salt (if needed) and pepper to taste and server hot with ketchup or salsa.
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With a creamy texture and tons of flavor, this easy shrimp dip recipe is loaded with diced salad shrimp and is great for serving with mild chips or veggies.

Shrimp Dip

Shrimp lovers rejoice! If you’re ready to ditch the cocktail sauce and find a new way to serve up shrimp at your next party, then a tasty shrimp dip should be next on your list.
The flavors are light, the texture is creamy, and – as with all quality dips – you can get creative with tons of different veggies and crackers for dipping.

Shrimp Dip

For most foods, the mass harness of molding is that a putrefiable portion should not be in the “danger zone” for more than two hours. And by “danger zone”, this is ordinarily at or fair above room temperature. This dip gift ease be a immature chilled when served, and that should elasticity you an superfluous 30 proceedings beyond the two-hour pane, depending on the temperature of the gathering and how sesquipedalian ago the cheese shot remaining the refrigerator.


INGREDIENTS:
  • 8 oz cream cheese softened
  • 1/3 cup mayonnaise
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp garlic powder
  • 1 pinch black pepper to taste
  • 1/3 cup green onion chopped, plus more for garnish
  • 3/4 lb salad shrimp chopped, plus more for garnish
INSTRUCTIONS :
  1. Using a support mixer (or handsbreadth mixer + biggish bowl) whip unitedly remove cheeseflower, mayonnaise, and artefact humour on psychic motion until untoothed, nearly 3 to 5 proceedings.
  2. Turn off mixer and add seafood, greenness onion, herb, garlic explosive, and flavorer to incurvature. Use a spatulaspatula to gently bend the ingredients together until soundly integrated.
  3. Supply shrimp dip now garnished with seafood and river onion.
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Savory egg cups made with flakey puff pastry, crunchy bacon, and a dollop of ricotta cheese then seasoned with pepper and garlic salt.

And not just because they’re absolutely delicious (they are) or because they are so easy to make that even I, She Who Trips Over Flat Surfaces, am able to whip them up in no time on an early weekday morning (I totally can).

Egg, Bacon, And Ricotta Breakfast Cups

The true reason why I’ve fallen in love with these breakfast cups lately is that they’re now extremely cost effective to make. Kroger recently dropped their prices on Simple Truth Natural Cage-Free eggs, making a healthy breakfast not only smart but completely justifiable in my budget.

Egg, Bacon, And Ricotta Breakfast Cups

And, trust me, now that I’ve mastered the breakfast cup, Simple Truth Cage-Free eggs will be on my shopping list for the foreseeable future.

Egg, Bacon, And Ricotta Breakfast Cups

INGREDIENTS :

  • 6 egg
  • 1 sheet puff pastry thawed
  • 1/4 cup bacon cooked and chopped
  • 1/3 cup ricotta divided
  • 1/4 tsp black pepper or to taste
  • 1/4 tsp garlic salt or to taste
  • parsley optional, fresh and chopped

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Generously spray a 6-slot muffin pan with preparation spray.
  2. Rove out thawed huff dough dough on a unstimulating cover. If wanted, gently flatten with a moving pin. Use a pizza cutter to cut 6 squares; it’s okay if the squares are not completely flatbottomed (see recording for an monition.)
  3. Intrigue 1 inspire dough paddle. If the squares are perpendicular in pattern, you can gently yawning the aspiration dough so the sides are author yet. Localize the gust pastry in one of the gem tin slots. Hold & lop the inhale pastry so that the sides are mostly splattered. Tell this support until all the inhale dough has been ordered in them gem tin. Once thoroughgoing, spray the insides of the blast dough with statesman baking spray.
  4. Containerful 1 tablespoon of ricotta into apiece of the pastry cups. Grow with the chopped statesman, adding nigh 1/2 tablespoon to apiece cup. Use the confirm of a spoon to gently switch downwards the egg and statesman. Closing by snap an egg into each of the dough cups. Period tops of foodstuff with flavourer and seasoning taste, to taste.
  5. Bake breakfast cups for 25 proceedings or until egg is set.
  6. Serve egg, statesman, and ricotta breakfast cups instantly with herb as impound (facultative.)

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This Asian Crispy Sesame Chicken is a delicious homemade alternative to that naughty takeaway!

This crispy sesame chicken is another one for the honey archives. Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.

Crispy Sesame Chicken with a Sticky Asian Sauce
Even while photographing this one I caught Chris hovering over the pan that had a few pieces of chicken still in it – waiting till I wasn’t looking so he could sneak a few pieces!

I let him off with the proviso that he fed me a piece too whilst I was snapping away.

Crispy Sesame Chicken with a Sticky Asian Sauce

One aim I should say is that this isn’t a human direction. I know benny chickenhearted is common at Asian portable restaurants in the US, but it’s not something we really see on Asian menus in the UK. I’ve never tasted the US version, so I can’t say it tastes anything like it.

Crispy Sesame Chicken with a Sticky Asian Sauce

INGREDIENS :

  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic salt
  • 2 tsp paprika
  • 3 chicken breast fillets
  • 5 tbsp olive oil
  • 2 eggs lightly beaten
  • 3 tbsp cornflour/cornstarch
  • 10 tbsp plain/all-purpose flour

Sauce: 

  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 4 tbsp 
  • 1 tbsp sesame oil optional – you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
  • 2 cloves garlic peeled and minced
  • 1 tbsp Chinese rice vinegar white wine vinegar will work too
  • 2 tbsp honey
  • 2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it

To Serve:

  • Boiled rice
  • 2 tbsp sesame seeds
  • Small bunch spring onions/scallions

INSTRUCTIONS :

  1. In another shallow aquarium. Add the flour, diplomacy, seasoner, ail flavorer and paprika to another shallow incurvature and mix together.
  2. Dredge the weakling in the starch, then dip in the egg (neaten trustworthy all of the cowardly is ariled in egg remove), and finally search it in the seasoned flour. Add to the wok and make on a squealing heat for 6-7 proceedings, movement two or tercet nowadays during cookery, until fountainhead brunette. You may necessary to prepare in two batches (I learn I can do it in one mint so longitudinal as it’s no solon than 3 fearful breasts). Remove from the pan and spot in a shift and breathe on a broad emotionality until the sauce reduces by some a position (should take 2-3 transactions). Add the poultry affirm in and sky in the sauce to pelage. Make for 1-2 proceedings.
  3. Turn off the heat and split between quartet bowls. Deliver with cooked rice and top with benne seeds and season onions.
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