Oreo bark

Oreo bark 1 sleeve crushed Oreo cookies (or more)  24 oz white almond bark 1. Melt the bark in the microwave or a double boiler. Mix the cookie crumbs in. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.

Sheet Pan Apple Pecan Chicken

• 4 large boneless skinless chicken breasts, butterflied
• 2 large gala apples, cored and sliced
• 1/2 cup pecans
• 3 tbsp melted ghee
• 3 tbsp unpasteurized honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp finely chopped fresh thyme
• 1/2 tsp salt, I use Himalayan salt
• 1/2 tsp ground black pepper
• 1/2 tsp chili pepper flakes
• pinch ground nutmeg

Instructions

• The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!
• When you're ready to eat, preheat the oven to 425°F and line a 18" x 26" baking sheet with parchment paper
• Pat the chicken breasts dry, butterfly them if you haven't already done that and arrange them on the baking sheet. Place the apple slices and pecans around the chicken.
• Combine the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and mix with a whisk or fork until well combined.
• Pour that over the chicken and apples and rub it well with your fingers.
• Place in the oven and bake for 25 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
• Serve without delay.

Lemon Sheet Cake

• 2 cups all-purpose flour, spooned and leveled
• 1 and 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon zest (from 4 lemons)
• 3/4 cup lemon juice (from the same 4 lemons)
• 1/4 cup water
• 1 cup (2 sticks) butter
• 1/2 cup sour cream
• 2 large eggs

For the glaze

• 4 and 1/2 to 5 cups powdered sugar, sifted
• 1/2 cup lemon juice (from about 2-3 lemons)
• lemon slices, quartered (to garnish)
• raspberries, to garnish

Instructions

1. Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
2. In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
3. Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
4. Pour the wet ingredients into the dry ingredients and stir or beat until combined.
5. Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
6. Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
7. Let the cake cool completely on a wire cooling rack.
8. When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
9. Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
10. Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
11. Store on the counter for the first 2-3 days, then store in the fridge.

Sheet Pan Steak

• 2 lbs (1-inch-thick) top sirloin steak, thick

• 1 cups Baby carrots
• 2 lbs Baby red potatoes
• 1 cups Broccoli florets
• 3 cloves Garlic
• 1 tsp Thyme, dried

• 1 Salt and black pepper

• 2 tbsp Olive oil

Preheat oven to a boil. Lightly oil a baking sheet or use spray.

In a large pot of boiling salted water, cook potatoes until par-boiled about 12-15 minutes. Drain well.

Place potatoes, carrots, and broc in a single layer onto the baking sheet. Add olive oil, garlic, and thyme; season with salt & pepper to taste. Gently toss to combine.

Season steaks with s & p, to taste, and add to the baking sheet in a single layer.

Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium rare.

Chicken & Dumplings

1 cut-up whole chicken (3 to 3 1/2 lb)

2 medium stalks celery (with leaves), cut up (about 1 cup)

1 medium carrot, sliced (1/2 cup)

1 small onion, sliced

2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes

1 teaspoon salt

1/8 teaspoon pepper

5 cups water

2 1/2 cups Original Bisquick™ mix

2/3 cup milk 

Steps

• 1

  Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• 2

  Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
• 3

  In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
• 4

  In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

 

Pigs in a Blanket

3 cans crescent rolls;
lg package of smokies (60 smokies per 3 cans)
I usually split each of the crescent triangles down the center (lengthwise) so I can get 20 from each can. Follow crescent package directions for baking.

Snickerdoodle Apple Cobbler

This is a recipe that I want to try while being locked up during the Coronavirus. 

Snickerdoodle Cookie Topping

• 1 pouch (17.5 oz) sugar cookie mix
• 1/2 cup (1 stick) butter, softened
• 1 large egg
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Apples

• 10 cups thinly sliced (or chopped small) Granny Smith apples (peeled & cored)
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons lemon juice (fresh or bottled)
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 375° and spray a 9x13 baking dish with cooking spray. Set aside.
2. PREPARE THE SNICKERDOODLE COOKIE DOUGH - Combine the snickerdoodle cookie mix, softened butter, and egg into a mixing bowl. Use a wooden spoon or handheld mixer (I found this to be the easiest) and mix until a soft, somewhat crumbly dough forms. Set aside.
3. In a small bowl, combine the granulated sugar and cinnamon. Stir to mix it all together. Set aside.
4. PREPARE THE APPLES- Peel & core the granny smith apples and then cut into thin slices or small chunks. It's easiest to use an apple peeler to do this. I peel the skin off first (with a veggie peeler) and then use an apple slicer to cut it. I then cut each slice into smaller, thinner apple slices.
5. Add the peeled and sliced apples into a large bowl. Add the sugar, flour, lemon, juice, and cinnamon. Stir to coat the apples. Pour the apples into the prepared baking dish and spread out evenly, gently pressing them down into the pan.
6. Take a handful of cookie dough and press it between your palms to form a flat shape. Lay the cookie dough over the apples, continue with the rest of the cookie dough trying to make sure it covers the apple layer. Like a crust.
7. Bake for 35-40 minutes. If wanted, loosely lay a piece of tin foil over the dish in the last 15 minutes of the cook time to prevent the cookie topping from browning too much.
8. Serve warm with a scoop of vanilla ice cream. A caramel drizzle over top is yummy too!

Pina Colada Rum Cake

I am just compiling recipes here for easier reference....I have not tried any of these bundt pan recipes.

2 tablespoons unsalted butter softened

1/2 cup brown sugar

8 ounces crushed pineapple drained

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

¼ teaspoon nutmeg

1 cup unsalted butter room temperature

1 cup granulated sugar

1 cup brown sugar

3 large eggs room temperature

2 large egg yolks room temperature

1 tablespoon vanilla extract

• ¾ cup coconut milk canned

Rum Syrup

• 
  

¾ cup coconut milk canned

6 tablespoons granulated sugar

• ½ cup coconut rum

Coconut Rum Glaze

• 
  

4 tablespoons unsalted butter

6 tablespoons heavy cream

6 tablespoons brown sugar

pinch of salt

1 tablespoon coconut rum

• ½ cup sweetened coconut flakes toasted

Powered by Chicory

Instructions

Cake

• Preheat oven to 350 F. Butter a bundt pan liberally. Sprinkle pan with brown sugar, then spread the pineapple over it evenly. Set aside.
• In a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
• In the bowl of a stand-mixer fitted with a paddle attachment, beat together butter and sugars, slowly increasing the speed to medium and beating about 5 minutes, until light and fluffy.
• In a small bowl, beat together the eggs, egg yolks and vanilla. Drizzle mixture into the creamed butter, scraping the sides as needed. Once the eggs are completely incorporated (it should resemble moist icing), gently mix in 1/3 of the flour mixture, then half of the coconut milk. Repeat a second time. Add the remaining flour and stir until just combined.
• Spoon the batter into the prepared bundt pan (it will be very thick). Bake for 35-45 minutes until a skewer inserted in the center comes out clean.

Rum Syrup

• In a small saucepan, warm the remainder of the coconut milk, and the sugar over medium heat, stirring until the sugar dissolves. Be careful not to bring it to a boil. Remove from heat and whisk in rum.
• When cake comes out of the oven: Using a wooden skewer, poke numerous holes in the warm cake - the more holes, the more rum soaks in!
• Pour 3/4 of the syrup over the cake slowly, allowing it to soak in before adding more.
• Let cake cool in the bundt pan, then invert on plate.
• Using a pastry brush, brush the top with the remaining syrup.

Coconut Rum Glaze

• Combine the butter, cream, salt and sugar together in a small saucepan over high heat. Bring to a boil, stirring the mixture to dissolve the sugar (about 2 minutes).
• Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
• Spoon the glaze over the top of the cake. For stronger rum flavor, allow cake to rest overnight under a covered dome.
• Garnish as desired, serve, and enjoy!

Caribbean-Style Rum Cake

Cake

• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) sugar
• 3.4-ounce box instant vanilla pudding mix (not sugar-free)*
• 2 teaspoons baking powder
• 1 teaspoon salt
• 8 tablespoons (113g) unsalted butter, softened
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) milk, at room temperature
• 4 large eggs, at room temperature
• 1/2 cup (113g) rum, plain or spiced
• 2 teaspoons vanilla extract
• 1/4 teaspoon butter-rum flavor, optional
• 1/4 cup (24g) almond flour, for dusting baking pan, optional

*See "tips," below

Syrup*

• 8 tablespoons (113g) unsalted butter
• 1/4 cup (57g) water
• 1 cup (198g) sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) rum, plain or spiced
• 1/2 teaspoon vanilla extract

• Instructions

  1. Preheat the oven to 325°F.
     
  2. To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 
     
  3. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
     
  4. Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
     
  5. Stir in the rum, vanilla, and butter-rum flavor.
     
  6. Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
     
  7. Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
     
  8. Leave the cake in the pan to cool slightly while you make the syrup.
     
  9. To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
     
  10. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
      
  11. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
      
  12. Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
      
  13. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
      
   

It Won't Last Cake

• 1 ⅓ cups vegetable oil
• 3 cups white sugar
  
  
• 3 eggs, beaten
• 1 cup crushed pineapple with juice
• 2 cups mashed bananas
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 ½ teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
  
  
• 1 teaspoon salt
• 1 cup maraschino cherries (optional)

Directions

Instructions Checklist

• Step 1
  Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  
• Step 2
  Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan.
  
• Step 3
  Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).
  

Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache

I am compiling my Bundt cake recipes here
For the cake:

• 1 stick unsalted, softened butter
• 1/2 cup canola oil
• 1 3/4 cups granulated sugar
• 4 large eggs
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1/4 cup strawberry jam
• 3 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2-3 drops red food coloring

For the ganache:

• 14 ounce can sweetened condensed milk
• 2 tablespoons strawberry jam
• 1/2 cup white chocolate chips
• 1-2 drops red food coloring

Directions: Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bunt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.
Just before serving prepare ganache. Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam and white chips stirring until melted. Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake letting drip down sides as desired. Serve room temperature.

I haven't tried this yet, I am compiling Bundt cake recipes

Gingerbread Bundt Cake

prep time 20 mins

cook time 50 mins

total time 1 hr 10 mins

servings: 12 servings

INGREDIENTS

• 
  

2 3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/4 tsp ground ginger

1/4 tsp all spice

1 tsp cinnamon

1/4 tsp ground nutmeg

4 eggs whisked, room temp

1 1/2 cups dark brown sugar

1 cup unsalted butter, melted

1 cup buttermilk

• 1/2 cup molasses

Maple Glaze

• 
  

1 1/2 cups powdered sugar

3 tsp real maple syrup

• 6 tsp milk

INSTRUCTIONS

• Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan. * Set aside.
• In a medium sized bowl whisk the dry ingredients, flour, baking soda, baking powder, salt, and spices. In the bowl of your stand mixer add the eggs, brown sugar, melted butter, buttermilk, and molasses. Using the paddle attachment, mix on low until the wet ingredients are combined, about 30 seconds. Add the flour into the wet ingredients. Mix on low until combined. 
• Pour the batter into your prepared bundt pan. Bake for 45-50 minutes, or until a toothpick is inserted and comes out mostly clean or with a few moist crumbs on it. Let the cake cool in the pan for 10-15 minutes. Invert cake onto cake stand. Allow to cool before topping with the glaze. 

Maple Glaze

• In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake. 

Italian Rum Cake

I have not tried this yet, I am collecting recipes to hopefully try in the near future

Italian Rum Cake Recipe

YIELD: 1 Bundt Pan or Tube Pan

INGREDIENTS:

* 1 box of yellow (NOT LEMON) cake mix

* 1 package of vanilla instant pudding (the 4 serving size) - Oh and wait, you may not need the pudding (see below)

* 4 eggs

* 1/2 oil

* 1 cup of walnuts

* 1/2 cup dark rum

GLAZE INGREDIENTS:

* 1 stick of butter

* 1 cups of sugar (not powdered)

* 1/4 cup water

* 1/2 cup of dark rum

Procedure:

* Preheat the oven to 325 degrees

* Grease the bundt or tube pan

* Pour the 1 cup of chopped nuts over the bottom of the pan

* Mix all the cake ingredients together

* Blend well

* Pour batter over nuts

* Bake for 1 hour

* While the cake is baking for the hour - prepare the glaze

GLAZE PREP:

* Melt the butter in a sauce pan

* Stir in the water and sugar

* Boil the glaze mixture for 5 minutes stirring constantly (Really. Don't walk away to do facebook, pinterest, or even to do "something". Stay and stir.)

* Add the rum AFTER you pull the mixture off of the stove.

PUTTING IT TOGETHER:

* When the cake has cooled and then invert on the serving plate

* Prick the top

* Drizzle and smooth glaze evenly over the sides and top.

* Allow the cake to absorb the glaze as MUCH as possible(yes there will be a small puddle on the plate - but the cake will absorb it the next 12 hours)

Praline Brownies

These are delicious!

• 1/4 Pound butter, plus more for pan
• 1/4 Cup pastry flour
• 1/8 Teaspoon baking powder
• 3 cold eggs
• 2 Teaspoon vanilla extract
• 1/4 Cup water
• 1/4 Cup sugar
• 1 1/2 Cup semisweet chocolate, cut into chunks
• 1 Cup chopped pralines
• 1 Cup chocolate chips
• 3 Cup light brown sugar
• 2 sticks butter
• 2 Cup pecans

2. Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan.
3. Sift together flour and baking powder. Set aside
4. In a small bowl, beat together eggs and vanilla extract. Set aside.
5. In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well.
6. *Cook's Note: Since butter mixture is so hot, the chocolate will melt rapidly.
7. Pour into a large bowl and allow to cool.
8. Add eggs and vanilla to the chocolate mixture and blend together using a hand-held blender. Add the flour mixture and blend until combined. Fold in pralines and chocolate chips.
9. Pour batter into the prepared pan and bake for 25 minutes. Once done, remove from the oven and allow brownies to cool before adding topping.
10. When brownies and topping have cooled, completely frost brownies, cut into squares and serve.
11. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
12. Topping:

1. *Cook's Note: Constantly stir and pay attention to temperature in order for the topping to come out well.
2. In a saucepan over medium heat, add sugar, butter and milk. Stir with a wooden spoon for about 20 minutes or until mixture registers 224 degrees F on candy thermometer. Immediately turn off the heat once it reaches the temperature. Fold in pecans. Allow to cool, about 30 minutes.

Cilantro Chili Chicken Skewers

By far one of my favorite summer recipes. 

3 points if you divide into 8 servings

Also make skewers with onion, bell peppers, or any vegetable you'd like

• 2 pounds boneless/skinless chicken thighs or breast meat
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, mince
• 3/4 bunch fresh cilantro (save remaining for garnish)
• 1 teaspoon salt & pepper
• Sweet chili sauce for basting

Soak skewers in water for at least 20 minutes to prevent burning.

Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.

Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze. ​