Nutella Cookies

Amazingly Good 4 Ingredient Cookies!

Ingredients:

1 Cup Nutella
1/2 Cup sugar
1 Cup flour
1 whole egg

Directions:

Preheat oven to 350 F.

Blend all ingedients together well.  Mixture will be somewhat crumbly.  Form into 1″ balls.  Place on a cookie sheet sprayed with cooking spray or lined with parchment paper.  Press down firmly with the bottom of a glass.  Bake 7-8 minutes or until set.  Cool.  Enjoy!

*To make cookies stand up higher, refrigerate cookie balls for 1 hour before flattening and baking.  This will make your baked cookies deliciously chewie and thick.  

Pillow Cakes

From the Sandwich Maker!

Ingredients:
1/2 cup oil or melted butter
1/2 cup sugar

1 teaspoon vanilla extract
2 eggs1 cup cake flour
1 teaspoon baking powder
1/4 cup milk

Directions:
Beat sugar and oil together for 3 to 4 minutes.  Add vanilla and eggs and beat until light and creamy.  Fold in flour and baking powder.  Mix in enough milk to make a thick but flowing consistency.  

Grease both sides of the cool sandwich maker. Using a spoon, spread the batter in the sections and close the lid.  Switch in the sandwich maker and bake until the indicator light changes color - about 3 to 4 minutes.  Insert a toothpick in the center to test doneness.  Bake up to an additional minute if necessary.

Sprinkle with powdered sugar and serve.  

Substitutions:

Use a flavored extract such as orange or almond in place of the vanilla.

Drizzle with fruit flavored syrup or chocolate sauce.

Sprinkle with cinnamon sugar
Serve with whipped cream and sprinkle with chocolate chips

Enjoy!

Ginger Macaroons

Gingery Coco-nutty Goodness

Ingredients:

14 oz sweetened shredded coconut 
5 egg whites
1 Tablespoon Gourmet Garden Ginger
   (or finely minced fresh ginger)
2 oz semi-sweet chocolate

Directions:

Pre-heat oven to 325 degrees.  Coat a baking sheet with cooking spray and set aside.

Mix together coconut, egg whites, and ginger, stirring well.  Using a 2 inch scoop, scoop coconut mixture into firmly packed balls.  Place balls 1 inch apart on baking sheet.  Bake for 45 minutes until coconut is lightly browned.  Remove from oven and allow to cool slightly.

Melt chocolate in the microwave at 50% power.  Drizzle over cooled macaroons or dip bottom of macaroon in chocolate.

Tip:  For finer textured cookies, place shredded coconut in food processor and pulse several times until coconut is a minced consistency.

Serves 9

Lemon Grass Pot DeCreme

Light And Creamy

Ingredients:

2 teaspoons powdered gelatin
2 Tablespoons cold water
1 cup milk
1 teaspoon Gourmet Garden Ginger
2 Tablespoons Gourmet Garden Lemon Grass
1 teaspoon vanilla
1/3 cup agave nectar or simple syrup
1/2 cup buttermilk
1 cup plain Greek yogurt
1 Tablespoon fresh lime juice
Lime zest to taste



Directions:

Mix powdered gelatin and cold water in a small bowl and set aside to bloom.

In a medium pot, warm milk, ginger, lemon grass, and vanilla.  When milk starts to bubble around the edges, quickly whisk in the bloomed gelatin.  Do not allow mixture to boil.  Remove from heat and set aside.

In a large mixing bowl, whisk together agave nectar, buttermilk, yogurt, and lime juice.  Once the milk mixture has cooled slightly, add it to the mixing bowl. whisking well to combine.  Strain through a fine mesh sieve or cheesecloth.  Divide mixture into 8 4 oz ramekins or wine/martini glasses.  Top with lime zest.

Place ramekins in refrigerator to chill for at least 3 to 4 hours or overnight.

Serves 8

Cake In A Cup

A Quick And Easy Treat!

Ingredients:

1/3 cup Cake In A Cup mix*
3 Tablespoons water
Cool Whip, chocolate sauce, or other desired topping.

Directions:

Spray a heavy mug with Pam or another cooking spray.  Put 1/3 cup of mix into cup.  Add water and mix well.  Microwave for 1 minute.

May be topped with Cool Whip, chocolate sauce, fruit, or any other topping or eaten plain.

Enjoy!

*Cake In A Cup Mix

1 box (Duncan Hines or other brand) Angel Food cake mix

1 box (same brand) any flavor cake mix

Thoroughly mix the 2 cake mixes together in a gallon size zip-loc bag.  Used as instructed above. Store remainder for future use.

Serves 1 

Candied Bacon

Decadent!!

Ingredients:

1 lb. good quality bacon, sliced

¼ c. brown sugar

2 tsp. Dijon mustard

½ tsp. Kosher salt

¼ tsp cayenne pepper

Directions:

Preheat oven to 350 degrees.In a large bowl, add the brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.  Add uncooked bacon to and toss gently with your hands. Make sure that all of the slices are evenly coated.
Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick.  Once cool enough to handle, you can break the bacon into pieces or leave them whole.  Serve at room temperature.


Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.

Place the bacon in a single layer onto the wire rack.

Salty Peanut Butter Cookies

No Flour Needed!

Ingredients:

1 cup peanut butter*

1 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

course sea salt

*Use regular peanut butter only.  Whipped peanut butter does not make a firm enough dough.

Directions:

Preheat the oven to 350 degrees.  Place oven racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. 

Additions And Variations:

Add peanut butter chips, mini chocolate chips, or shredded coconut to the batter.  Turn them into PB&J cookies by making a thumb print indention in each cookie and adding jelly to it. Try peanut butter chocolate cookies by melting chocolate chips in the microwave and drizzling lines of chocolate over cookies with a fork.

Breakfast Brownie Bars

Grab One (or two) 

On The Way Out The Door

Ingredients:


1/4 pound butter (8 Tablespoons), melted and cooled
1/2 teaspoon vanilla
2 large eggs, room temperature1/2 cup sugar
1/2 cup brown sugar, packed
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 single serving packet hot cocoa mix
1 cup quick cooking oatmeal
1/3 cup semi-sweet chocolate chips
1/3 cup chopped nuts
1/3 cup mixed dried fruit, chopped

Directions:

Preheat oven to 350 degrees.  Grease a 9 X 9 inch baking pan.

Mix together melted butter, vanilla, and egg.  Stir in sugar and brown sugar.

Fold flour, baking soda, baking powder, and hot chocolate mix into butter mixture.  Add in oatmeal, chocolate chips, chopped nuts and dried fruit and stir until well mixed. 

Spread into prepared baking pan.  Batter will be thick - almost like cookie dough.  Bake for 25 to 30 minutes - until top looks set, edges start to pull away from the pan, and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it.  Cool on wire rack and cut into 12 bars.

Serves 12

* Using a different size pan will slightly change the coking time.  A smaller pan will make thicker bars that take longer to cook.  A larger pan will make thinner bars that cook more quickly.

Easy Candy Bar Cheesecake

Add Your Favorite Candy!

Ingredients:

1/4 cup milk

1 teaspoon vanilla

2 eggs

3/4 cup packed brown sugar

1/4 cup Bisquick mix

2 8 ounce packages cream cheese, cut into 16 pieces, at room temperature

3 regular sized bars of your favorite candy

1/2 cup caramel topping

Cool Whip

Directions:

Preheat oven to 325 degrees.  Coat the bottom of a 9 inch pie tin with cooking spray.  

Place milk, vanilla, eggs, brown sugar, and Bisquick in a blender.  Cover and blend on high speed 15 seconds.  Add cream cheese.  Cover and blend 2 minutes.  Pour into pie plate.  Sprinkle chopped candy over the top and gently swirl with a butter knife to evenly distribute candy.

Bake 30 to 36 minutes or until about 2 inches of edge of pie is set and the center is still soft and slightly jiggly.  Cool completely about 1 hour.  Refrigerate at least 4 hours.  Serve with caramel topping and Cool Whip.

Pour mixture into a brownie pan to make cheesecake bars, or individual muffin cups to make single servings.

Serves 8

Pumpkin Custard

Crustless Pumpkin Pie

try it for breakfast

 

Ingredients:

1 envelope unflavored gelatin

4 teaspoons cornstarch
3/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 15 ounce can pumpkin
1 12 ounce can evaporated milk
2 beaten eggs or 1/2 cup egg
 substitute
1/3 cup sugar (or 14 packets sugar
 substitute)
6 gingersnaps or 6 crumbled graham
 crackers
whipped topping

Directions:

In a large saucepan, combine gelatin, cornstarch, pumpkin pie spice, and salt.  Stir in pumpkin and evaporated milk.  Let stand 5 minutes to "soften" gelatin.

Cook over medium heat, stirring constantly, until mixture bubbles.  Add sugar and cook & stir an additional 2 minutes.  Remove from heat.  Gradually add 1 cup of hot mixture into beaten eggs.  Add back into saucepan.  Reduce heat and cook, stirring constantly, and additional 2 minutes.  Remove from heat and stir in sugar substitute if using instead of sugar.

Place cookies or crumbled graham crackers in the bottom of 6 ounce custard cups.  Spoon in pumpkin custard.  Cover and chill 6 to 24 hours.  Garnish with whipped cream and serve.

Instead of custard cups, pumpkin custard can be put into a medium sized bowl, muffin cups, or any other handy storage container.

Serves 6

Individual Key Lime Tarts

Single Servings of Nellie & Joe's

 Ingredients:

4 Keebler Ready Crust Graham Minis

1/2 cup + 1 Tablespoon sweetened condensed milk

1 egg yolk

3 Tablespoons Nellie & Joe's Key West Lime Juice

 

Directions:

Preheat oven to 350 degrees.

Combine mlk, egg yolk, and lime juice.  Blend until smooth.  Pour filling into individual pie crusts and bake 8 to 10 minutes until filling is set but still firm when jiggled.  Cool for at least 5 minutes before refrigerating.  Just before serving, top with whipped cream.  Serve cold.

Servings: 4

Green Tea Ice Cream

Exotic!

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Ingredients:

2 Tablespoons SWEET GREEN TEA powder*

1/2 cup milk

1/2 cup heavy cream

2 teaspoons sugar

1/2 teaspoon vanilla extract

Directions:

Pour green tea powder, milk, heavy cream, sugar, and vanilla extract into a jar or container with a tightly fitting lid.  Shake until sugar is dissolved.  Place liquid mixture in refrigerator for at least 1/2 hour.

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into motor in lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

Hot Chocolate Ice Cream

Frozen Hot Chocolate!

Ingredients:

1/2 can sweetened condensed milk
1 cup half & half
4 Tablespoons hot cocoa mix




Directions:

Combine sweetened condensed milk, half & half, and cocoa mix.  Stir until well-mixed.  Chill.

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into the motor in the lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Serves 1 to 2

Chocolate Ice Cream

Cool and Creamy

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Ingredients:

4 teaspoons unsweetened baking cocoa
2 tablespoons sugar

1/2 cup half-and-half 

1/4 teaspoon vanilla extract

Directions:

Combine cocoa and sugar and stir. Add a small amount of half-and-half and mix. Add remaining half-and-half and vanilla. Stir until well-mixed.  Chill

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into the motor in the lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

Serves 1 to 2

Rich Vanilla Bean Ice Cream

Rich!

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Ingredients:

2/3 cup heavy cream
1/3 cup whole milk
2 Tablespoons + 2 teaspoons sugar
1/2 teaspoons vanilla extract
1/2 vanilla bean

Directions:

Pour heavy cream, milk, sugar, and vanilla extract into a jar or container with a tightly fitting lid.  Shake until sugar is dissolved.  Cut vanilla bean in half lengthwise.  Scrape seeds from one half, and place in cream mixture.  Reserve other half in refrigerator for future use.  (Try it in coffee, hot chocolate, add to your next batch of brownies, etc - or bury it in your sugar to lightly scent  sugar.)  Place liquid mixture in refrigerator for at least 1/2 hour.

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into motor in lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

Serves 1 to 2

Chocolate Granola Apple Wedges

Easy Chocolaty Snack!

Ingredients:

2 ounces semisweet chocolate, chopped
1/3 cup low fat granola
1 large apple cored and cut into 16 wedges (Braeburn, Gala or Fuji) 

Directions:

Place chocolate in a medium microwave safe bowl.  Microwave on high 1 minute, stirring every 15 seconds, or until chocolate melts.

Place granola in a shallow dish.  Dip apple wedges, skin side up, in chocolate.  Allow excess chocolate to drip back into bowl.  Dredge wedges in granola.  Place apples, chocolate side up, on a large plate.  Refrigerate 5 minutes to set.

Variations:

Try peanut butter chips instead of chocolate.  Instead of granola, you can dip apples in chopped nuts, sprinkles, or chopped candy pieces.

Serves 2

Ginger Yogurt With Berries and Crunch

Sweet And Spicy Ginger Flavor!

Ingredients:

Berries and yogurt:
6 7 ounce containers plain Greek yogurt
1 4 ounce package crystalized ginger, minced (about 3/4 cup)
1 small container raspberries
1 small container blackberries
1 small container blueberries
1 8 ounce container strawberries, hulled and quartered

Caramel:
1 cup sugar
1/4 cup water

Directions:

Mix yogurt and ginger together.  Spread in a large shallow serving dish.  Cover yogurt with mixed berries.  This step can be made up to 4 hours ahead - cover and refrigerate.

Stir sugar and water in a heavy medium saucepan until sugar dissolves.  Increase heat and boil without stirring until mixture is a dark carmel color; swirling the pan occasionally (about 7 minutes).  Immediately pour hot carmel over berries, avoiding pouring down inner sides of bowl.  Let stand until carmel hardens - about 5 minutes - serve.

To serve 2, cut all ingredients by 1/3.  Thawed frozen berries can be supstituted for fresh.  Tip: The ginger yogurt is really good on its own!

Serves 6

Peanut Butter Cup Blondies

Great For Late Night Snacking!

Ingredients:
1 1/4 cup all purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
 1/3 cup creamy peanut butter
1/4 cup butter, melted and cooled slightly
2 Tablespoons milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup semisweet chocolate chips
Cooking spray
4 (regular size) peanut butter cups, coarsely chopped

Directions:

Preheat oven to 350 degrees.  Combine flour, sugar, baking powder,and salt, stirring well.  In a separate bowl, combine peanut butter, butter, milk, vanilla extract, and eggs, stirring well.  Add peanut butter mixture to flour mixture, stir until combined.  Stir in chocolate chips.

Spoon batter into a 9x9 inch lightly greased baking dish.  Arrange peanut butter cup pieces over batter. Bake for 19 to 20 minutes until a toothpick inserted in the center comes out with moist crumbs clinging.  Cool in pan on wire rack.  Cut into 9 squares.

Serves 9