Baked Lemon Donuts

From A Bitchin' Kitchen

INGREDIENTS

For the donuts:
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 6-oz container Lemon Greek Yogurt
1/3 cup canola oil
1/3 cup milk
Zest of one lemon

For the glaze:

Juice of one lemon
1 cup powdered sugar

DIRECTIONS

 

Preheat oven to 325 degrees.

Prepare donut pan by spraying with non-stick baking spray.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined. Using a pastry bag, pipe batter into prepared donut pan. Bake 10-15 minutes until a tester inserted into the center of the donut comes out clean. Cool donuts on wire baking rack. 

While donuts are cooling, prepare glaze. Combine lemon juice and powdered sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. 

Sweet Corn Mac 'n' Cheese

 

From The Food Network

INGREDIENTS

Two 8-ounce cans creamed corn

1 cup milk

1/4 teaspoon onion powder, optional

1 heaping tablespoon cornstarch

Pinch ground nutmeg

Salt and ground black pepper

3 dashes hot sauce, optional, plus more for serving

2 cups elbow macaroni

8 ounces grated mild yellow Cheddar

12 ounces grated mozzarella

1 egg, lightly beaten

1 cup croutons (I used panko breadcrumbs)

1 tablespoon olive oil

 

DIRECTIONS

Preheat the oven to 350 degrees F. Move one rack to the top of the oven.

In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.

Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.

Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.

In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.

Oreo Truffle Brownies

 

Pretty much everyone has had brownies and most people have had Oreo truffles...so when you put them together you can imagine how rich are fantastic they are. I did cheat and used a brownie mix since I had one sitting around, but the original recipe does call for brownies made from scratch.

From:  Chef In Training
INGREDIENTS

1 cup butter softened

2 cups sugar

4 eggs

1 teaspoon vanilla

1/2 cup unsweetened cocoa

1 1/3 cups flour

1/2 teaspoon salt

1 package Double Stuffed Oreos

4 ounces cream cheese softened, add more as needed (I used almost all 8 ounces)

10 ounces Dipping Chocolate

 

DIRECTIONS

 

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top.Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

Recipe Rewind:  Peanut Butter Cups Sugar Cookie Cups

Baked Spaghetti Lasagna

 

All I can say about this is you must make it....now! And it makes a ton of gooey goodness.

From Cassie Craves

INGREDIENTS

1 1/2 pounds (24 ounces) spaghetti

8 cups (32 ounces) shredded mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
8 ounces cream cheese
1 cup half and half, milk, or heavy cream
1/2 cup grated parmesan cheese, divided
1 tablespoon Italian seasoning
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon pepper


2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 pound Italian sausage
1 jar spaghetti sauce
Salt and pepper, and any other seasonings, to taste

DIRECTIONS

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain.

In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the parmesan cheese. Add spaghetti and toss until well coated.

Pour the spaghetti mixture into a 9 x 13 pan lightly sprayed with cooking spray. Top spaghetti with remaining parmesan cheese. Cover dish aluminum foil and bake 30 minutes.

While the pasta is baking, prepare the meat sauce. Melt the butter in a large skillet; add onion and sausage and saute until the meat is cooked through and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.

Remove the pasta from the oven and let it rest for 5 minutes. Cut the pasta into squares and top each serving with the meat sauce.

 

Recipe Rewind:  Chicken and Pineapple Quesadillas

Chicken Caesar Sandwiches

This could not had been easier more flavorful. I also used leftover to topped salads with...absolutely wonderful. The one thing I changed from the recipe posted below was I simply used bottled Caesar salad dressing in place of the cream of chicken soup and salad dressing mix.

From Betty Crocker

INGREDIENTS

2 pounds boneless, skinless chicken thighs or breasts
1 envelope (1.2 ounces) Caesar dressing mix
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon coarsely ground pepper
2 cups shredded romaine lettuce
12 “dollar” buns (about 2 1/2 inches in diameter)

DIRECTIONS

Place chicken in 3- to 4-quart slow cooker.

Cover and cook on Low heat setting 6 to 7 hours

Remove chicken from cooker, using slotted spoon; place on cutting board. Discard liquid in cooker. Shred chicken, using 2 forks. Mix dressing mix (dry), soup (or bottled dressing), cheese, parsley and pepper in cooker; gently fold in chicken. Increase heat setting to High. Cover and cook 30 to 35 minutes or until mixture is hot

To serve, spoon 1/4 cup chicken mixture onto lettuce in each bun. Chicken mixture will hold on Low heat setting up to 2 hours; stir occasionally.

Recipe Rewind: Chicken and Pineapple Quesadilla

BLT Dip

This dip is amazing and addicting. The only thing I added was some pepper a little tomato paste to add flavor.

From Allrecipes

INGREDIENTS

1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. (I simply baked mine in the oven on 400)>

In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. 

Recipe Rewind: Ultimate Meatballs

Cookie Dough Truffles

Adapted From Taste of Home

INGREDIENTS

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips 

1-1/2 pounds semisweet chocolate , coarsely chopped

DIRECTIONS

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.

Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt chopped chocolate; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe Rewind:  Beer Dip

Mozzarella-Baked Gnocchi

Posting this recipe makes me want to run out to get the ingredients so I can make it again NOW. I only had one small issue when I made this and it was the top got watery. It may had been the fresh mozzarella I used, but I simply blotted it with some paper towels and everything ended up just fine and delicious. I also skipped the onion step since I do not like them, but I have left it in the instructions since most people do. And for the garlic and red pepper flakes I added it into the sauce mixture.

Slightly adapted from: Cassie Craves

INGREDIENTS

2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 15-ounce can tomato sauce
1 15-ounce can diced Italian-style tomatoes
1 tablespoon Italian seasoning
1/2 to 1 pound fresh mozzarella cheese, sliced (I used a pound)
3/4 cup chopped pepperoni

DIRECTIONS

Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.

Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.

Stir in tomato sauce, diced tomatoes, pepperoni and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.

Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.

Broil until cheese is melted and begins to blister. Serve.

Recipe Rewind: Outrageous Oreo Crunch Brownies

Slutty Brownies

 
There is no word to describe how amazing these brownies were. All you need to know is the bottom later is chocolate chip cookies, then a layer of Oreos and that is all topped with gooey fudge brownies. The name "Slutty Brownies" is something I saw on Pinterest...that is a much more fun name than "Ultimate Chocolate Chip Cookie 'n Oreo Brownie Bar", so I stuck with Slutty ;).

From: Kevin & Amanda

INGREDIENTS

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix (plus ingredients the boxed mix calls for)
1/4 cup hot fudge topping

DIRECTIONS

Preheat oven to 350 degrees F.

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.

In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.

Top with a layer of Oreos.

Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.

Cover with foil and bake at 350 degrees F for 30 minutes.

Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. (But why would you want to do that?!)

Recipe Rewind: Hot Pizza Dip

Dorito Casserole

When you hear "Dorito Casserole" you know it is going to be good and not-so-healthy. Well it was good, and I made some slight changes so I wouldn't feel so guilty. I used Baked Doritos, 2% milk and low fat cream of chicken soup. I would have used light or fat free sour cream, but I already had the full fat kind on had. This was enjoyed by everyone and next time I plan to make a double batch.

From Jam Hands

INGREDIENTS

2 cups shredded cooked chicken
1 cup shredded cheddar cheese (or more if you love cheese like me)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

DIRECTIONS

Pre-heat oven to 350-f degrees.

In a mixing bowl, combine all ingredients except doritos.

In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Recipe Rewind: Hot Corn Dip