Looking for a great potluck dish, or just a side that your whole family will love? With the broccoli-cheddar casserole, you’ve found it! This amazing recipe is cheesy, crunchy, and, above all, delicious!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Ingredients
2(10 oz.) pkgs.frozen chopped broccoli, cooked and drained
1cupmayonnaise
1cupsharp cheddar cheese, shredded
1(10.7 oz.) cancream of mushroom soup
2eggs, lightly beaten
2cupbutter-flavored crackers, crushed
2tablespoonsbutter, melted
Instructions
Place 2 (10 oz.) packages frozen chopped broccoli, cooked and drained, in a mixing bowl.
Add 1 cup mayonnaise.
Add 1 cup shredded cheddar cheese.
Add 1 (10.7 oz) can cream of mushroom soup.
Put 2 lightly-beaten eggs into bowl.
Stir ingredients.
Mix until thoroughly combined.
Spread mixture evenly across bottom of 9 x 13″ pan.
Sprinkle the crumbled crackers over the mixture and drizzle with 2 tablespoons of melted butter.
Place in preheated 350 degree oven for 35 minutes or until golden brown.
It’s easier than you think to make homemade pizza dough! So skip the truly “cardboard” pizza the next time you’re at the grocery store and grab the good old fixings instead. In this post, we’ll tell you what you need to know to make made from scratch pizza crust.
Made-from-Scratch Pizza Dough
It’s easier than you think to make homemade pizza dough! So skip the truly “cardboard” pizza the next time you’re at the grocery store and grab the good old fixings instead. In this post, we’ll tell you what you need to know to make made from scratch pizza crust.
Ingredients
1C.hot water
1packet of quick rise yeast1/4 ounce
2C.all purpose flour
1t.salt
1T.olive oil
Instructions
Mix hot water and yeast together in a small bowl. Set aside for five minutes.
Mix together the flour and salt in a medium bowl.
Gradually add the yeast and flour mixture to the flour and salt.
Add the olive oil and stir with a fork.
When well blended, place dough ball on a floured surface.
Knead dough and gradually add flour as needed until it is no longer sticky. Knead dough for 5-10 minutes or until the dough is smooth and pliable.
Roll dough out on oiled pizza pan or stoneware baking pan.
Bake in 450 degree oven for 5-10 minutes or until crust is just staring to brown. Remove from oven and add your favorite pizza sauce and toppings.
This buttery cookie is made much like shortbread. Except we are using almond flour instead of all-purpose flour. Bob’s Red Mill Super-Fine Almond Flour is my favorite {not sponsored, just a big fan}.
Baking with almond flour is very common in gluten free baking. You use it much like regular flour, but the two can’t usually be swapped for one another without making additional recipe changes. Almond flour is made of finely ground almonds so it reacts differently from regular flour made of wheat.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
Confectioners’ sugar ~ adds softness and some sweetness
Kosher salt ~ if using table salt, use a little less
Coconut ~ use flaked or shredded, the kind that looks like shredded cheese. If you don’t want long strands in the cookie bars, give it a little chop before adding to the recipe.
Unsalted butter ~ because this is a shortbread like base, I recommend a good quality European butter such as Plugra or Kerrygold.
Chocolate ~ I used a chopped milk chocolate bar {I always have Trader Joe’s Pound Plus bars in my baking cabinet}, but you could use chocolate chips and dark chocolate, if preferred.
Almonds ~ dry roasted almonds were chopped for the topping, but you could also use sliced or slivered almonds.
HOW TO MAKE ALMOND COOKIE BARS WITH COCONUT AND CHOCOLATE
Then add the almond flour, confectioners’ sugar, coconut and kosher salt in a bowl and mix to combine. I use my pastry cutter for this {less dishes to wash!}. Next add the unsalted butter and use a pastry cutter or fork to cut the butter into the dry ingredients until a soft dough forms.
Now press the cookie dough evenly into the prepared baking pan. Bake for 12 minutes, until the edges are set and lightly browned. Remember your oven is different than mine and our baking times might be slightly different.
When the cookie is baked, remove it from the oven and immediately sprinkle the chocolate over the hot bars. Allow it to sit for three minutes, then use an off-set spatula to smooth the melted chocolate over the almond cookie.
Sprinkle coconut and chopped almonds over the top of the melted chocolate. Then use clean hands to lightly press the coconut and almonds in to the melted chocolate.
Now comes the hard part, waiting for them to cool! It takes about an hour for the cookies to be cool enough to slice them into bars without them falling apart. You can speed this process up by placing the pan in the refrigerator once it is cool enough to handle with bare hands.
WHY YOU WILL LOVE THIS COOKIE BAR RECIPE
It’s EASY! Active time is 10-15 minutes.
No chill time.
Uses cold butter.
Creates soft and chewy almond cookie bars, with almond joy like flavors.
A great cookie bar for those needing a dessert without flour.
This pasta dish doesn’t have to be made with spaghetti, you can use rotini, penne pasta, or noodles. Sprinkle parmesan cheese over the spaghetti and it is delicious. Leftovers of this supper can be stored in an airtight container and put in the fridge. Out of all the one-pot pasta recipes I’ve tried this is one of the best and most flavorful.
Pasta is often seen as an Italian creation and perhaps it is, but the Amish have definitely embraced homemade pasta – especially noodles – as their own. Most noodles just take eggs, flour, and salt and some patience and you have a delicious dish.
Their diet revolves around self-sufficiency and locally-grown foods. They often make their own egg noodles, which are similar to pasta, and sometimes even other types like ravioli or lasagna.
INGREDIENTS.
12 ounces spaghetti or homemade egg noodles
6-8tablespoonsolive oil
2 medium onions, chopped
2 medium carrots, very finely chopped or grated
about 4 garlic cloves
3 cups home-canned chopped tomatoes with liquid or use store-bought
This recipe has a blend of white flour and wheat flour. If you wanted to just use all wheat, though, you could (conversely, if you wanted to turn this into an all-white bread, you could just use all white flour).
INGREDIENTS
1 1 /4 cup warm water
2 tablespoonshoney
1cupbuttermilk (use other milk if you wish)
1tablespoon or cakeof dry, active yeast
2cupswhite flour
1 cupwhole wheat flour
2teaspoonssalt
2tablespoonssoft shortening
INSTRUCTIONS
Dissolve yeast in water, add honey, half the white flour, salt and shortening.
Mix well. Blend in remaining flour with spoon. Cover and let rise in a warm place until doubled in size, about 30 minutes.
Stir batter down and spread it evenly in a greased loaf pan, 9 X 5 X 3 inches
Let rise in warm place until batter reaches 1 /2 in from the top of pan.
About 40 minutes. Bake at 375 for 40 – 40 minutes. Brush top with shortening. Makes 1 loaf.
Smokin’ Hot Smokies Recipe | Bacon-Wrapped Cocktail Sausages.
The year is full of occasions for gatherings; weddings, birthdays, anniversaries, sporting events, or even as just an excuse to have fun and socialize! And whether you’re a host or a guest, with these Smokin’ Hot Smokies, you’ll be the hit of the party!
Smokin’ Hot Smokies
Ingredients you will need:
1 (14 oz) pkg. cocktail sausages
14 to 15 bacon strips
1½ cups brown sugar, divided
½ tsp. five-spice powder
¾ cup cola
Toothpicks
Preheat oven to 325 degrees. Cut the bacon strips crosswise into three pieces. The Rada Stubby Butcher Knife is ideal for this.
Wrap cut pieces of bacon around individual cocktail sausages.
Insert a toothpick through the bacon-wrapped cocktail sausages, securing the ingredients together.
Place the bacon-wrapped smokies in a greased 9 x 13 pan. Sprinkle with 3/4 cup brown sugar. Bake about 40 minutes or until sugar is bubbly.
Remove pan from oven. Transfer smokies into a Crock-Pot or slow cooker, which need to be sprayed with nonstick coating.
Add ¾ cup of brown sugar, ¾ cup of cola, and ½ tsp. of five-spice powder to the smokies. Add hot sauce as desired to control the level of heat. Cover the Crock-Pot or slow cooker and set to high, allowing the smokies to cook for four hours.
After cook time, remove from heat source and serve!
From game day to movie night, there’s no beating delicious fried chicken wings as an appetizer or snack. This garlicky chicken wings recipe brings restaurant-quality wings to your kitchen, living room, or backyard barbecue! Eat them during the Super Bowl, share them with friends, or bring them to a party to be the MVP!
Garlicky Chicken Wings Recipe
Ingredients you will need:
1 tablespoon olive oil
2 1/2 tablespoons soy sauce
1 1/2 lbs. chicken wings
1/2 cup brown sugar
3/4 cup Coca-Cola
Garlic powder to taste
Add 1 tablespoon olive oil to skillet.
In a mixing bowl, combine 2 1/2 tablespoons soy sauce, 1/2 cup brown sugar, 3/4 cup Coca-Cola, and garlic powder to taste (we used 1 tablespoon).
Stir thoroughly.
Heat the olive oil in the pan on medium heat. Place the chicken wings inside the pan and cook, turning to ensure both sides receive heat.
Once wings are browned on both sides, reduce heat to low and add Coca Cola mixture.
Cover wings and simmer for 30 minutes, occasionally turning as they cook.
From game day to movie night, there’s no beating delicious fried chicken wings as an appetizer or snack. This garlicky chicken wings recipe brings restaurant-quality wings to your kitchen, living room, or backyard barbecue! Eat them during the Super Bowl, share them with friends, or bring them to a party to be the MVP!
Ingredients
1tablespoonolive oil
2 1/2tablespoonssoy sauce
1 1/2lbs.chicken wings
1/2cupbrown sugar
3/4cupCoca-Cola
Garlic powder to taste
Instructions
Add 1 tablespoon olive oil to skillet.
In a mixing bowl, combine soy sauce, brown sugar, Coca-Cola, and garlic powder to taste (we used 1 tablespoon).
Stir thoroughly.
Heat the olive oil in the pan on medium heat. Place the chicken wings inside the pan and cook, turning to ensure both sides receive heat.
Once wings are browned on both sides, reduce heat to low and add Coca Cola mixture.
Cover wings and simmer for 30 minutes, occasionally turning as they cook.
Cheese Stuffed Meatballs | Meatball Party Appetizer
It’s a simple recipe with some wonderfully complex and classic flavors. Like any meatball, a simple ground beef mixture is the base of the recipe, along with the right combination of spices. Once the meatballs are rolled up, you then place a mozzarella cube in the center of each meatball, taking care to ensure the cheese is entirely covered. Then all that’s required is popping them in the oven.
You’ve had meatballs before, but certainly not like this, and never this tasty!
Cheese-Stuffed Meatballs Video Recipe
Ingredients you will need:
1 lb. ground beef
3/4 C. plain bread crumbs
1/2 C. water
2 T. fresh chopped parsley
1 egg
1 1/2 t. garlic powder
2 t. BBQ seasoning (try Rada’s BBQ Seasoning)
1 8 oz. block mozzarella cut into 20 (1/2-inch) cubes
In a mixing bowl, combine all ingredients except for mozzarella cubes. Mix well.
Roll meat mixture into 20 meatballs.
Form each meatball around a cheese cube.
Cover each cube completely. Place on a baking sheet coated with cooking oil. Bake at 350 degrees for 15 to 20 minutes. Serve immediately.
Looking for a quick and hearty weeknight meal? Megan’s got just the recipe for you in the Sparkle Eats Kitchen! There’s really nothing more filling and comforting than beef, noodles and gravy… especially on a cold winter night. This Beef and Noodles recipe is done in under 30 minutes and the whole family will love it! Just pair it with a salad or vegetable for a full meal.
Ingredients
1lb.ground beef
1small oniondiced
18 oz. package sliced mushrooms
3clovesgarlicminced
¼tsp.salt
¼tsp.freshly ground black pepper
1/2lb.egg noodlescooked according to package directions
3Tbsp.butter
3Tbsp.flour
2 ½cupsbeef broth
1beef bouillon cube
1Tbsp.Worcestershire sauce
1tsp.onion powder
½tsp.garlic powder
½tsp.mustard powder
½tsp.dried thyme
½cupmilk
110.5 oz. can cream of mushroom soup
Instructions
In a large pot, cook ground beef, onion and mushrooms over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt and pepper. Remove meat from pot and set aside. In the same pot, melt butter; add flour and whisk for one minute. Whisk in broth, bouillon, onion powder, garlic powder and mustard. Bring to a boil and let the sauce thicken. Add milk and cream of mushroom soup; stir well. Add beef back to pot and stir well. Add noodles and stir to combine.
Course Main Course
Cuisine American
Keyword beef and noodles, egg noodles, gravy, ground beef
The true sign of an unfancy recipe: when it gets shared via an article like this. This recipe isn’t original,but for me it comes via Mary Yoders Restaurant.
So try it and let us know how it turned out. You can use a store bought shell, or make your own Grham Cracker shell.
Ingredients
2/3 cup sugar
1/2 teaspoon salt
1 cup dark corn syrup
1/3 cup creamy peanut butter
3 eggs
1 cup salted peanuts
1 unbaked pie shell
Directions.
Beat sugar, corn syrup, peanut butter and eggs. Stir in peanuts. Pour into unbaked pie shell. Bake in 375o oven for about 45 minutes until crust is golden brown. Cool slightly until center is firm. Chill in refrigerator and serve with whipped cream.
Saucy Game Day Meatballs. There are so many different ingredients and ways for preparing meatballs. Here’s another. These game-day tips will help you prepare for game-day guests and the saucy meatballs will leave your friends begging for more. Be prepared to share the recipe for these amazing cranberry meatballs.
Saucy Cranberry Meatballs
INGREDIENTS (Makes about 25)
1 lb. extra lean ground beef or ground pork
¾ C. soft breadcrumbs
¼ C. finely chopped celery
¼ C. finely chopped onion
1 egg
1½ tsp. Worcestershire sauce
1 tsp. garlic salt
½ tsp. black pepper
Cranberry juice
½ (14 oz.) can whole cranberry sauce
½ C. brown sugar
1 tsp. hot Chinese mustard (or yellow mustard)
DIRECTIONS
Preheat your oven to 375° and lightly grease a big shallow baking pan.
In a big bowl, combine the ground beef or pork, breadcrumbs, celery, onion, egg, Worcestershire sauce, garlic salt, black pepper, and a splash of cranberry juice. Mix with a meat chopper (or your hands) until just blended. Shape into 1″ balls and arrange in the prepped pan. Bake for 20 minutes or until done.
In a medium saucepan, stir together the cranberry sauce, brown sugar, mustard, and ½ cup cranberry juice. Bring to a simmer and simmer for 5 minutes, stirring often.
Transfer the meatballs to a slow cooker and pour the sauce over the top. Set the cooker on “keep warm” or “low” for serving.
For the kid in you. Snickers Rice Krispie Treats Recipe.
Whether you call them Rice Crispy Treats, with a “C,” Rice Krispie Treats with a “K,” Marshmallow Squares, or you have a very specific name for them like Grandma Cereal Bars, these snacks have been popular in kitchens for generations. It started with simple cereal, a little butter, and some gooey marshmallows.
INGREDIENTS (makes 18)
8 fun-size Snickers candy bars
A big handful of peanuts
½ C. butter, plus more for greasing pan
1 (16 oz.) bag marshmallows
7 C. Rice Krispies cereal
2 C. chocolate chips
2 C. peanut butter chips
DIRECTIONS
Use your favorite Cook’s Knife to chop the candy bars and peanuts. Butter a 9×13″ pan. Set aside.
Melt ½ cup of butter in a big saucepan over low heat. Add the marshmallows and stir with a heat-safe, non-scratch spoon until melted. Remove from the heat and stir in the cereal and chopped candy bars. Press evenly into the greased pan.
Melt together the chocolate chips and peanut butter chips, stirring to blend; spread over the top of the cereal mixture and sprinkle with the chopped peanuts.
The only bad taco is a taco you don’t eat! Spice up taco night with these this scrumptious recipe.
INGREDIENTS
INSTRUCTIONS
1.Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned, and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.
Peanut butter lovers, you won’t be able to resist a slice of this decadent pie. It’s shockingly easy to make and the result is a creamy, dreamy dessert you’ll crave constantly.
Ingredients
FOR THE CRUST:
25chocolate sandwich cookies, such as Oreos
5tbsp.salted butter, melted
FOR THE FILLING:
1c.creamy peanut butter
1(8 oz.) package cream cheese, softened
11/4c.powdered sugar
8oz.whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350°F.
Place the cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Transfer to a bowl and pour the melted butter over top. Stir with a fork to combine. Press the Oreo mixture firmly into the bottom and up the sides of a pie plate. Bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: In the bowl of a stand mixer fitted with a whisk attachment, beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least 4 hours before serving.
Tip: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!
Mary Yoders is the place to be. Part 2. Back in July I did an article on one of my favorite Restaurants. Mary Yoder’s. Since we’re going there tomorrow to meet some friends, I thought I would post a link and an Amish recipe.
We’ve had their bread, pies, pastry, plus jelly and jams. For those who don’t live nearby, they have online ordering.
Wilt cabbage leaves by placing them in boiling water for 3 minutes and then drain. Mix all other ingredients together except soup. Shape meat mixture into oblong rolls and wrap in cabbage leaves. Fasten with toothpicks. Put tomato soup in a skillet and add rolls. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until meat mixture is well done. You may need to add a little water during cooking period. Serve immediately.
Rosemary sprigs and pomegranate seeds, for garnish
Directions:
To make the cake: Preheat the oven to 350°F. Butter a 12-by-17-inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.
In a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium-high speed until frothy. Add 1/4 cup of the granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.
In a medium bowl, sift together the flour, cocoa powder, and baking powder. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar, and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined.
Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not over-bake or the cake will crack.
Place a clean dish towel on a large wire rack. Dust the cake with 2 tablespoons of the powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar.
Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour.
To make the filling: In a large bowl, beat the cream cheese with an electric mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.
Meanwhile, for the frosting: To a medium bowl, add the chocolate. In a saucepan, bring the heavy cream and corn syrup to a simmer, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours.
Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.
Is there a holiday cookie, bar, or baked good in your life that makes you misty-eyed? If so, you’re not alone. There’s something about the aroma and the simple act of baking and sharing that bring up nostalgic memories for people.
This year, we’d like to share with you a handful of RADA employees’ favorite recipes for holiday sweet treats. Maybe one of these will become your new favorite too. From the employees of Rada Cutlery, have a wonderful start to your holiday season!
From Sandra’s office comes this recipe from the 1959 Better Homes & Gardens Holiday Cookbook. She says it’s an old but reliable recipe she has used for many years and creates perfect dough for using cookie cutters.
Sugar Cookies
Ingredients
1 C. butter or margarine
1½ C. sugar
3 eggs
1 tsp. vanilla
3½ C. sifted enriched flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
Directions
Cream the butter. Add sugar gradually, creaming until light and fluffy. Add eggs one at a time, beating after each addition. Stir in the vanilla. Sift together the dry ingredients; add gradually to creamed mixture. Chill thoroughly (3 to 4 hours).
On a well-floured surface, roll dough ⅛” to ¼” thick. Cut into shapes. Bake on ungreased cookie sheets at 375˚ for 6 to 8 minutes. Cool slightly on the cookie sheets before removing to a rack to cool.
Frost and decorate as you wish.
Kristi shared this recipe for Toffee that her grandma always made for Christmas. Kristi and her sister still make it as a tradition every year, but she says it never turns out as good as Grandma’s (but it’s still delicious).
Toffee
Ingredients
About ½ C. chopped pecans
1 C. butter
1 C. brown sugar
1 tsp. vanilla
About ⅔ C. semisweet chocolate chips
Directions
Line an 8″ or 9″ square pan with foil, allowing the edges of the foil to hang over the pan. Grease the foil lightly with cooking spray. Spread chopped nuts over the bottom of the pan; set aside.
In a large saucepan, bring the butter and brown sugar together over medium heat, stirring to help melt the butter. Bring the mixture to a boil and, stirring constantly, boil the mixture for exactly 7 minutes. Mixture will be thicker and caramel colored. Stir in the vanilla and pour the mixture over the chopped nuts.
Immediately sprinkle with the semisweet chocolate chips in an even layer; let sit for a few minutes until the chips are melty then spread out over toffee. Break into pieces when cool.
This recipe from Andrea is easy to make—no scooping into individual cookies—and you can make them festive for any holiday by using holiday M&Ms!
No Flour Christmas Monster Cookie Bars
Ingredients
½ C. butter, softened
1 C. brown sugar
1 C. white sugar
1½ C. peanut butter
3 large eggs
1 tsp. vanilla
2 tsp. baking soda
4½ C. quick oats
1 C. M&Ms
1 C. chocolate chips
Directions
Cream butter and sugars. Mix in peanut butter, eggs, and vanilla then add the baking soda and oatmeal. Stir in the M&Ms and chocolate chips. Press into a 12×17″ jelly roll pan (dough is sticky so I use a greased sandwich bag over my hand). Bake at 350˚ for 15 minutes. Super easy and yummy!
Mel shares this recipe from her neighbor who made these when Mel’s daughters were little. The cookies found their way over to their house many times along with stories of early morning fishing trips and camping adventures. They’ve always been a family favorite.
Peanut Butter Toffee Chocolate Chip Cookies (a.k.a. “Fishing Cookies”)
Ingredients
¾ C. Parkay or butter
1 C. sugar
1 C. brown sugar, packed
½ C. peanut butter
2 eggs
2 tsp. vanilla
2½ C. unsifted flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ pkg. Heath toffee chips
1 (11.5 oz.) pkg. milk chocolate chips
Directions
Mix butter, sugars, and peanut butter until fluffy. Add eggs and vanilla and mix. Mix in flour, baking soda, baking powder, and salt. Stir in toffee and chocolate chips.
Bake at 350˚ for 10 to 12 minutes on ungreased cookie sheets.
This recipe from Sue has been on friends’ and relatives’ Christmas cookie trays for as long as she can remember. They’re delicious—just don’t eat them above your pretty velvet party dress.
Pecan Snowballs
Ingredients
2 C. flour
¾ tsp. salt
2 C. chopped pecans, divided
1 C. unsalted butter, softened
⅓ C. sugar
1½ tsp. vanilla
Powdered sugar
Directions
Preheat the oven to 325˚ and line cookie sheets with parchment paper.
Mix the flour, salt, and 1 cup of the pecans. Finely grind the remaining pecans in a food processor, then stir them into the flour mixture.
In a separate bowl, cream together the butter and sugar. Beat in the vanilla and the flour mixture until mixed. Roll into scant tablespoon-sized balls and bake for 18 minutes or until the bottoms are golden. Cool on the pans for 2 minutes, then move to a rack to finish cooling.
Roll cooled cookies in powdered sugar. Let stand about an hour, then roll again in powdered sugar.
What’s your favorite Christmas/holiday sweet treat?
Looking for folks to write some good articles on Food, Music, and Feel Good stories. We here at Koda invite folks to add articles to our website. These are non political articles.
We feature Music, Food, and feel good articles. If you would like to try, contact me at
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We use wordpress here, if not familiar we will teach you.
The more flavor you can cram into a wrap, the better. Loaded with chicken, dried cranberries, and all the flavorful, crispy, chewy, tangy ingredients imaginable, these rollup pinwheels are the best! Let’s dig in!
What Makes the Best Wrap?
FLAVOR! Check out the ingredients in our recipe:
chicken
dried cranberries
celery
red onion
lemon zest
dried tarragon
water chestnuts
walnuts
alfalfa sprouts
Rounding out the list of flavor-bomb ingredients is a combination of Greek yogurt, mayo, and Dijon mustard.
Cranberry Chicken Wraps
INGREDIENTS (Makes 4)
1 T. vegetable oil
¾ lb. boneless chicken breast, cut into small pieces
1 (5.3 oz.) container plain Greek yogurt
¼ C. plus 1 T. mayo
1½ tsp. Dijon mustard
⅓ C. dried cranberries
2 celery ribs, diced
1 red onion, finely chopped
Zest from 2 lemons
1½ tsp. dried tarragon
1 (6 oz.) can water chestnuts, drained & chopped
½ C. chopped walnuts, toasted if desired*
Salt and black pepper to taste
4 (10ʺ) flour tortillas
Alfalfa sprouts
DIRECTIONS
Heat the oil in a skillet and add the chicken, cooking until no longer pink; set aside.
In a medium bowl, combine the yogurt, mayo, mustard, dried cranberries, celery, onion, lemon zest, tarragon, water chestnuts, and walnuts; stir in the set-aside chicken and season with salt and pepper.
Heat the tortillas according to package directions. Divide the chicken mixture among the tortillas and add some sprouts.
*To toast, place walnuts in a single layer in a dry skillet over medium heat, stirring occasionally, for about 10 minutes or until golden brown.
A dump cake is a cross between a cake and a cobbler. Basically, all the ingredients are dumped into a baking dish and then baked until golden brown. This Pumpkin Crunch Dump Cake is a delightful combination of pumpkin pie and cake with a crunchy pecan topping. Serve with some whipped topping for a pumpkin dessert that will knock everyone’s sock’s off!
Pumpkin Crunch Dump Cake
Ingredients 2 (15 oz.) cans of pumpkin 16 oz. evaporated milk (2 cups) 4 eggs 1 cup sugar 2 tsp cinnamon (or 1 tsp of pumpkin pie spice and 1 tsp cinnamon) 1 1/2 sticks of butter 1 box of yellow cake mix 1 cup chopped pecans Instructions In a large mixing bowl combine pumpkin, evaporated milk, sugar, eggs, and cinnamon.
Stir until smooth. Pour into a 9 x 13 baking dish. Sprinkle cake mix over pumpkin mixture and then add the pecans. Cut butter into slices and lay all over the top. Bake uncovered in a 350 degree oven for 1 hour or until top is golden brown and center is set.
