DR PEPPER CHICKEN

DR. PEPPER CHICKEN
Everyone really liked this.  Super easy!  I put together earlier in the day and let it marinate - but wouldn't have to do that.  A good dessert this would be Coco-Cola Cake.  Yum!

UPDATE: I made this in the crockpot.  Added everything but brown sugar (never added).  After it had been in crockpot for about 7 hours (chicken was fresh)  I took chicken out and shredded.  Took out about 1/2 of the liquid then put shredded chicken back in.  Kept on low.  We then had it on top of a green salad.  Everyone loved it!

4-6 boneless, skinless chicken breast
1/2 c Dr.Pepper
1/2 c BBQ sauce
1/2 c ketchup
---
1 T brown sugar
salt and pepper to taste

Salt and pepper chicken and arrange in a 9x13 baking dish.  Mix together Dr. Pepper, BBQ sauce and ketchup.  Pour it over the chicken.  Sprinkle with brown sugar and bake at 350 uncovered for 1 hour.

Serve with rice.

ANDES MINT CAKE

ANDES MINT CAKE

Loved!  Yum!  This is such a moist cake. Was still good days afterwards.  Needs ice cream or a glass of milk with all that mint.  Made for my bday 2016.  Didn't put the mints around the bottom - only on top. Can get the mints in the bulk at WinCo but still pretty spendy.  I halved the green minty cream filling.

Chocolate Cake
1 box devil’s food cake mix
3 eggs
½ cup oil
¾ cup buttermilk or milk
¾ cup sour cream
2 teaspoons vanilla extract
Green Minty Cream Filling
1 ¼ cup butter, softened
1 ½ teaspoons peppermint extract
2 tablespoons milk
4–5 cups powdered sugar
Green food dye (optional)
Chocolate Mint Buttercream
1 ¼ cup butter, softened
½ cup unsweetened cocoa powder
1 ½ teaspoon peppermint extract
2 tablespoon milk or sour cream
3–4 cups powdered sugar
Chocolate Ganache
¾ cup chocolate chips
½ cup heavy whipping cream
Decoration

Andes mints for decoration

1.  Preheat oven to 350 degrees and grease three 8-inch pans. (You can also use only two pans; see baking time below.) I prefer to line the bottoms of my pans with foil or parchment paper for easy removal.
2.   Sift cake mix into a small bowl; set aside.
3.   In a large bowl, whisk eggs, oil, buttermilk, sour cream, and vanilla extract until smooth.
4.   Stir in cake mix.
5.   Pour equal amount of batter into each prepared pan and use a spatula to spread evenly. Bake for 17–22 minutes or until a knife inserted near the center comes out clean. (If you are making only two layers, the cake will need to bake for 20–25 minutes.)
6.   Let cake cool completely.
7.   Green Minty Cream Filling: Beat butter for 2 minutes. Add peppermint extract and milk and beat again. Gradually add powdered sugar until the filling reaches the desired consistency.
8.   Chocolate Mint Buttercream: Beat butter for 2 minutes. Add cocoa powder, peppermint extract, and milk; beat again. Gradually add powdered sugar until the buttercream reaches the desired consistency.
9.   Chocolate Ganache: In a microwave-safe bowl, combine chocolate chips and heavy whipping cream. Microwave for 30 seconds. Stir. Continue to microwave in 10-second increments until smooth.
10.  To assemble the cake, place one layer of chocolate cake on a cake stand; frost with the Green Minty Cream Filling. Top with a second layer of cake; frost with the rest of the filling. Top with the last layer of cake; frost the top and sides with Chocolate Mint Buttercream.
11.   Use Andes mint candies to decorate the bottom of the cake.
12.   Pour the Chocolate Ganache carefully over the top of the cake and let it drip down the sides. Finish with chopped Andes mints on top.

NO KNEAD BREAD

No Knead Bread (5 Loaves in 2 hours!)

http://fabulesslyfrugal.com/no-knead-bread-5-loaves-in-2-hours/#comments

My family loves this recipe.  I half the recipe and make two loaves.  Might work better if I split into three (one being small).  The first time I made this I used 1/2 wheat.  It tasted good but was super crumbly.  I am thinking I didn't add enough flour and didn't cook it long enough.  My oven doesn't cook bread very well.  See blog folder for pictures and more instructions.

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

STRAWBERRY CHEESECAKE - NO BAKE - VALENTINE'S DAY

Valentine’s Day Strawberry Cheesecake

This is one of my favorite cheesecakes especially for Valentine’s Day. It is so full of flavor and just enough sweetness to share with those you love.

We had this for breakfast Valentine's Day 2016.  It was very yummy!  Isn't too sweet so perfect for breakfast or brunch.  Loved the added nutella, cocoa powder and cinnamon for the crust.  As I was making it I thought it might be fun to add a white chocolate layer.  I think I might the right call.  It was delish!  Tasted even better the next day.  Added the extra layer instructions at the end.  Everyone really liked this.  Since you don't have to cook this...this would be perfect for summer.  Try to make the day before you want to eat.  Allow approx. 4 hours to make.

Curious how this would work out with blueberries...must try :-)

Ingredients

CRUST:
• 7 whole graham crackers
• 4 tablespoons unsalted butter, melted
• 2 tablespoons nutella
• 2 tablespoons brown sugar
• 2 tablespoons cocoa powder
• ½ tablespoon cinnamon
STRAWBERRY TOPPING:
• 1 pound fresh or frozen strawberries, washed and stemmed
• 1/4 cup sugar
• 1 envelope unflavored gelatin
CHEESECAKE:
• 2 (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups strawberry topping (see above)
• 1/2 cup heavy whipping cream
• Fresh strawberries for garnish
• 
  
• WHITE CHOCOLATE MOUSSE (SEE BELOW)

Instructions

Crust
1. In a food processor or blender grind the graham crackers until they are in a fine powder.
2. Add the butter, nutella, brown sugar, cinnamon, and cocoa powder and process until thoroughly mixed.
3. You may have to scrape down the sides of the bowl/blender a few times.
4. Press the crust evenly into the bottom of an 8 or 9-inch Springform Pan .
5. It should come up the sides slightly.
Strawberry Topping
6. In a saucepot add the strawberries, sugar, and 2 tablespoons of water.
7. Cook over medium heat until the strawberries are quite soft.
8. Use a blender to puree the fruit and then return to the pot to finish cooking.
9. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl.
10. Allow it to sit for about 1 to 2 minutes.
11. Transfer the gelatin to the strawberries and gently cook over low heat.
12. Whisking just until the gelatin is completely dissolved, and then remove pan from heat.
13. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
Cheesecake:
14. In a stand mixer beat the cream cheese and sugar on medium-low speed until smooth.
15. Add the vanilla extract and the strawberry topping, except the ¾ cup you have reserved for the top layer.
16. In a separate bowl whip the heavy cream until medium peaks.
17. Fold the heavy whipped cream into the strawberry cheesecake batter.
18. Gently folding just until it is all combined.
19. Pour the cheesecake into the prepared pan.
20. Tap the pan gently on the counter to bring any air bubbles to the surface.
21. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
22. Once the cheesecake is set, pour the remaining ¾ cup strawberry topping over it.
23. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable (or heat in microwave for 30 seconds).
24. Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set.
25. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
26. Before unlocking the Springform Pan , run a knife around the edge of the cheesecake to loosen it.
27. Top with the fresh strawberries.

White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted

1. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL AND SEA SALT

http://pinchofyum.com/deep-dish-chocolate-chip-cookie-with-caramel-sea-salt

This was Jackson's choice for FHE.  It was very tasty and we enjoyed preparing it together.  Used 8" cast iron.  Baked for 20 min then 10 minutes covered.  Don't cook longer than this or the caramel might burn.  Was easy cleanup with the parchment paper in the bottom.

deep dish chocolate chip cookie with caramel and sea salt

INGREDIENTS

• 17 tablespoons butter
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla
• 2 tablespoons real maple syrup
• 2 eggs
• 2¾ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate - yum)
• ½ cup milk chocolate chips
• ½ cup caramel pieces (like this)
• 3 tablespoons heavy whipping cream
• coarse sea salt to taste

INSTRUCTIONS

1. Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch - if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.
3. Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

NOTES

I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that's how we like it.

MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES

Maple Almond Butter Chocolate Chunk Cookies

http://sallysbakingaddiction.com/2016/01/22/maple-almond-butter-chocolate-chunk-cookies/

yield: 12 COOKIES

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES, PLUS COOLING

PRINT RECIPE

These are very, very good.  Any chocolate chips would be good.  Was super easy if the almond butter is already made.   Liked that it only made one cookie sheet (less for me to eat :-))  Used brown sugar.  Want to go to Trader Joe's to get some coconut sugar.  Could easily get away with using less chocolate chips if wanted.  I did do the sea salt (just a little sprinkle) was good, but would be good without it too.  Will definitely make these again.

UPDATE: Tried these with different chocolate chips.  Didn't like it like I thought I would.  From now on will stick to what is listed in recipe.  One my last batch I didn't have quite enough almond butter so I used some of the powder peanut butter.  They were still really good.  WinCo has coconut sugar in bulk.

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!

Ingredients:

• 1 large Eggland's Best egg
• 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
• 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
• 1 teaspoon baking soda
• 3/4 cup (140g) chopped dark chocolate or chocolate chips
• sea salt for sprinkling

Directions:

1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
4. Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
5. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

1. I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
2. Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.

SALTED MAPLE ROASTED ALMOND BUTTER

http://sallysbakingaddiction.com/2016/01/20/salted-maple-roasted-almond-butter/#more-37485

SALTED MAPLE ROASTED ALMOND BUTTER
The flavor was really good and I loved how it smelled when cooking the almonds.  It turned out pretty dry maybe I needed to add more oil?  I did add at least 3-4 T more oil than recipe called for.  Make sure and do in small batches when blending in vitamix.  I used some of this in homemade pop tarts..was really good.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter.

Ingredients:

• 3 cups Diamond of California whole almonds (raw and unsalted)
• 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
• 1 Tablespoon + 2 teaspoons melted coconut oil1
• 1 teaspoon pure vanilla extract
• sea salt, to taste

SPECIAL EQUIPMENT

• Quality food processor (I own and love this one, this one, and here's my Vitamix you can use too)

Directions:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
3. Allow the almonds to cool for about 20 minutes.
4. Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
5. Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won't last that long!

Additional Notes:

1. I recommend melted coconut oil, but you can use canola or vegetable oil instead.