No Bake Cheesecake Cookie Tree

INGREDIENTS:

• Biscoff Cookies (Speculoos Cookies)
• 1 1/2 cups heavy cream
• 2 envelopes gelatin
• 5 tablespoons water
• 8 large egg yolks
• 1/2 cup water
• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 packages (8 oz each) cream cheese
• 1 teaspoon vanilla extract
• Optional: Holiday candies

DIRECTIONS:

1. Prepare Speculoos dough and place in refrigerator.
2. Lightly oil 10 x 15-inch jelly roll pan. Press plastic food wrap onto bottom and sides of pan and set aside.
3. In a cold bowl whisk heavy cream to soft, mousse-like consistency. It is very important not to whip until it forms a peak. Set aside in refrigerator.
4. In a small bowl combine gelatin with 5 tablespoons water and set aside.
5. Select a saucepan and bowl which fit well together and where bowl does not hang over saucepan. Fill  saucepan with one inch of water and bring to boil, turn to a low simmer.  In a bowl whisk together egg yolks and water. Add sugar and whisk well. Place the bowl over simmering water and whisk constantly until yolk mixture reaches 165°F. Remove from heat as at this temperature egg yolks are safe to eat.
6. Add gelatin mixture and whisk until dissolved.
7. Add cream cheese and vanilla extract and whisk smooth and until all lumps are gone.
8. Add soft whipped heavy cream and gently fold into above using a spatula.
9. Pour mixture into prepared pan and place in refrigerator for at least 4 hours or overnight.
10. Meanwhile roll Speculoos cookie dough as described in recipe. Cut star shapes and bake as described. Allow to cool.
11. Using the same star cookie cutters, cut cheesecake to obtain as many stars as possible.
12. Place cheesecake onto prebaked star cookies and stack into a tree form.
13. Decorate with candies and sprinkle with powdered sugar.

DIXIE CRYSTALS INSIGHT

NOTE: To create the tree, choose star-shaped cookie cutters that scale down in size. We used 6 different sized cookie cutters. You can stack as many as 8 or as few as 4, depending on the size of cutter.

This recipe also works well with round, flower or hexagon shaped cookie cutters. 

Easy Slow Cooker Ham

Ingredients:

• 1 (6 pound) bone-in country ham
• 30 whole cloves
• 3 cups apple cider, or as needed
• 1 cup brown sugar
• 1 cup maple syrup
• 2 tablespoons ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons ground ginger
• 2 tablespoons ground cloves
• 1 tablespoon vanilla extract (optional)
• 1 orange's peel

Directions:

Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.

Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

Source: allrecipes.com

Burrito Pie

Ingredients

• 2 pounds ground beef 
• 1 onion, chopped 
• 2 teaspoons minced garlic 
• 1 (2 ounce) can black olives, sliced 
• 1 (4 ounce) can diced green chili peppers 
• 1 (10 ounce) can diced tomatoes with green chile peppers 
• 1 (16 ounce) jar taco sauce 
• 2 (16 ounce) cans refried beans 
• 12 (8 inch) flour tortillas 
• 9 ounces shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Source: allrecipes.com

Turkey, Walnut & Mushroom Sausage Patties

INGREDIENTS

2 tablespoons olive oil
1 3/4 cup (4 ounces) finely chopped mushrooms, either all one kind or a combination
1 pound lean ground turkey
1 cup finely chopped California walnuts
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup minced shallot OR green onion
1 teaspoon (1 large clove) garlic, minced
2 teaspoons dried sage OR 2 tablespoons chopped fresh sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground pepper

 DIRECTIONS

Heat 1 tablespoon of the oil in a skillet over moderate heat. Add the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms soften. Set aside to cool.

In the meantime, in a large bowl combine the turkey, walnuts, mustard, Worcestershire sauce, shallot, garlic, sage, thyme, salt and pepper. Add the cooked mushrooms and the remaining 1 tablespoon of olive oil. Using your hands or a large spoon, mix vigorously until thoroughly combined. Cover and refrigerate for 30 minutes (or overnight if you wish).

With your hands, using about 1/2 cup turkey mixture for each sausage, shape and pat into 8 patties, or burgers, each about 4 inches across.

Coat a large skillet with nonstick cooking spray and place over medium-high heat. Cook about 4 minutes on each side, until well browned and fully cooked.

Source: http://www.walnuts.org/cooking-with-walnuts/recipes/turkey-walnut-mushroom-sausage-patties/

Daria's Slow Cooker Beef Stroganoff

Source and full recipe: allrecipes.com

General Tso's Chicken

Full recipe @ https://www.youtube.com/watch?v=-47GhOl9hB0&feature=youtu.be

24 Dump Dinners You Can Make In A Crock Pot

S’mores Blossom Cookies

INGREDIENTS:

1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup (3 1/2 ounces) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey's Chocolate Kisses, unwrapped

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.

2. Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.

3. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

4. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.
Source: Cook's Country

SESAME HONEY CHICKEN

Ingredients:


Chicken

• 1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes 
• 1 1/3 cups all-purpose flour 
• 1 1/4 cups buttermilk 
• 2/3 cup peanut or vegetable oil, for frying 
• 1 teaspoon cumin 
• 1/2 teaspoon chili powder 
• kosher salt and freshly ground pepper, to taste 

Sauce

• 2/3 cup honey 
• 3 tablespoons low-sodium soy sauce 
• 3 tablespoons sesame seeds 
• 1 1/2 tablespoon cornstarch 
• 1 tablespoon apple cider vinegar 
• 1 tablespoon water 
• 1/4 teaspoon sesame oil 
• 1/4 teaspoon red pepper flakes 

Directions:

1. For the sauce: in a small bowl or glass, combine water and cornstarch to make a slurry and stir until dissolved. Set slurry aside. 
2. Place honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes in a medium saucepan over medium-high heat, and bring to a boil. 
3. Slowly stir in cornstarch slurry and reduce heat to a simmer. Mix until cornstarch has cooked out and sauce has thickened, 5-10 minutes, and set aside. 
4. In a large, shallow dish, mix together flour, cumin, chili powder, salt and powder. 
5. Heat oil in a large skillet or Dutch oven over medium-high heat. 
6. Set up a bowl with the buttermilk and place next to your workstation. 
7. Piece by piece, dredge chicken cubes in flour, coat fully in buttermilk, drip off excess, and dredge again in flour and spice mixture, pressing firmly to adhere. 
8. When oil is hot enough (when splashing some water into it causes it to sizzle, but it’s not smoking or burning) add chicken cubes and cook for 4-5 minutes, flipping in the middle, or until chicken is an even golden brown and crispy. 
9. Use a slotted spoon to transfer chicken to a paper towel-lined plate. 
10. Move all chicken pieces to a large bowl and pour honey sauce over the top. Toss to coat thoroughly and add sesame seeds. 
11. Toss again and serve immediately over rice or noodles. 

Source: 12 Tomatoes

It's Chili by George!!

Source: allrecipes.com

Pretzel Snowman Cookies

Source: BuonaPappa

Caramel Apple Crisp Cheesecake Bars

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes


Yield: 20-24


Ingredients
Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon
Apple Crisp Topping:
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping

Instructions
Preheat your oven to 350F.
Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
or light-colored metal baking pan with foil,
(be sure to cover the sides, you are going to use this to lift the bars).
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9x13-inch baking pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.
Source: Sugar Apron

PERFECT PEANUT BUTTER COOKIES

Yield: 24-25 cookies


Ingredients:
1/2 cup unsalted butter, melted half way
1 cup light brown sugar
1 egg
2 tsp vanilla extract
3/4 cup creamy peanut butter
1 1/2 cups all-purpose flour
3/4 tsp baking soda

1/4 cup granulated sugar for rolling

Instructions:

Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.

Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.

Measure granulated sugar into a small bowl and set aside. Roll 1" rounded tablespoons of dough, roll in sugar and place about 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then move them to a wire rack to finish.

These perfect peanut butter cookies will stay soft and fresh for up to 6 days stored in an airtight container.

Source: Sprinkle Some Sugar

Blueberry Almond Crisp

INGREDIENTS




3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Whipped cream or ice cream (optional)

PREPARATION

Preheat oven to 350°F.
Rinse blueberries. Drain, allowing some water to cling to berries.
Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries.
Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form.
Stir in almonds. Sprinkle oat mixture evenly over blueberries.
Bake crisp until berries are bubbling and topping is golden, about 35 minutes.
Serve warm, each serving topped with a spoonful of whippedcream or ice cream (optional)


Source: Les Repas de Mon Enfance Growing Up Franco American

Apple Pie Cookies

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Teriyaki Rice Burger

In Japan they make hamburger buns out of rice—and it's AMAZING

https://www.facebook.com/video.php?v=941690319251469

Lumps of Coal