Time: 30 minutes
Servings: 24 sliders
Ingredients
24 Hawaiian rolls
24 slices smoked or baked deli ham
6 slices sliced cheese, quartered
1 cup Mayonnaise (about 2 teaspoons per slider)
½ cup butter melted
Instructions
Preheat oven to 350 F.
Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with small slice of Havarti cheese. Place top of roll back on to form sandwich.
Place rolls close together in a 13×9 baking pan until pan in completely full. More than one batch will be needed to make all 24.
Brush the melted butter generously over the tops of all the rolls. Let the rolls set until the butter has set up a bit.
For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Rolls can be made a day ahead and stored in fridge until ready to bake.
Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts
Tuesday, November 11, 2025
Tuesday, August 26, 2025
Cheesy Vegetable Casserole
Ingredients
1 small yellow onion finely diced
1 tbsp butter
10.5 ounces condensed cream of mushroom soup
½ c milk
½ c sour cream
8 ounces shredded cheddar cheese, divided
2 heaping c frozen broccoli
3 c frozen mixed vegetables
2 large eggs whisked
2 c cooked rice
½ tsp garlic salt
½ tsp salt
½ tsp mustard powder
½ tsp Italian seasoning
¼ tsp pepper
Topping:
1 c Ritz crackers crushed (about ¾ of a sleeve)
2 tbsp melted butter
Instructions
Start by cranking up your oven to 350°F so it’s ready to go when you need it.
Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!
1 small yellow onion finely diced
1 tbsp butter
10.5 ounces condensed cream of mushroom soup
½ c milk
½ c sour cream
8 ounces shredded cheddar cheese, divided
2 heaping c frozen broccoli
3 c frozen mixed vegetables
2 large eggs whisked
2 c cooked rice
½ tsp garlic salt
½ tsp salt
½ tsp mustard powder
½ tsp Italian seasoning
¼ tsp pepper
Topping:
1 c Ritz crackers crushed (about ¾ of a sleeve)
2 tbsp melted butter
Instructions
Start by cranking up your oven to 350°F so it’s ready to go when you need it.
Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!
Sunday, August 3, 2025
Creamy Vegetable Soup
Prep Time: 20 minutes
Cook Time: 45-60 minutes
Servings: 8
Ingredients:
8 tablespoon butter
2 cups carrots, peeled and diced
2 cups Celery chopped
2/3 Large yellow onion diced
1.5 tsp Garlic powder
3/4 cup all-purpose flour
3 cups milk
10 cups vegetable broth (or chicken broth)
4 Yukon gold potatoes peeled and diced or 2 russet potatoes
2 cups Frozen petite peas
2 teaspoon salt
Black pepper to taste
Directions:
Peel and finely dice carrots.
Dice celery and onions.
Melt butter in large non-stick pan. Add onion, carrots, and celery.
Peel and dice potatoes.
Once the onion is translucent, add garlic.
Add the flour and immediately stir to combine. Cook and continue to stir until the flour becomes lightly golden.
Add the milk and mix into the flour and vegetables until it becomes a thick, creamy sauce.
Add the broth and combine thoroughly. (Reduce amount of broth by 1-2 cups if you want a thicker soup).
Add chopped potatoes, and bring the pot to a simmer.
Simmer for about 45 minutes to 1 hour, or until the potatoes are cooked through and the soup has reduced to your desired thickness.
Stir in the frozen peas while the soup is still hot.
Season with salt and pepper.
Serve hot and enjoy!
Cook Time: 45-60 minutes
Servings: 8
Ingredients:
8 tablespoon butter
2 cups carrots, peeled and diced
2 cups Celery chopped
2/3 Large yellow onion diced
1.5 tsp Garlic powder
3/4 cup all-purpose flour
3 cups milk
10 cups vegetable broth (or chicken broth)
4 Yukon gold potatoes peeled and diced or 2 russet potatoes
2 cups Frozen petite peas
2 teaspoon salt
Black pepper to taste
Directions:
Peel and finely dice carrots.
Dice celery and onions.
Melt butter in large non-stick pan. Add onion, carrots, and celery.
Peel and dice potatoes.
Once the onion is translucent, add garlic.
Add the flour and immediately stir to combine. Cook and continue to stir until the flour becomes lightly golden.
Add the milk and mix into the flour and vegetables until it becomes a thick, creamy sauce.
Add the broth and combine thoroughly. (Reduce amount of broth by 1-2 cups if you want a thicker soup).
Add chopped potatoes, and bring the pot to a simmer.
Simmer for about 45 minutes to 1 hour, or until the potatoes are cooked through and the soup has reduced to your desired thickness.
Stir in the frozen peas while the soup is still hot.
Season with salt and pepper.
Serve hot and enjoy!
Tuesday, April 22, 2025
Roasted Baby Carrots
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings
Ingredients:
1 pound baby carrots
2 tablespoons light brown sugar not packed
1 tablespoon olive oil
1 tablespoon melted unsalted butter
¼ teaspoon salt
⅛ to ¼ teaspoon ground black pepper
Instructions
Pre heat oven to 450°F.
Add all ingredients to a small or medium-sized baking sheet, toss well to combine and arrange them in an even layer without overlapping.
Bake for 15 minutes.
Carefully remove the hot pan from the oven and place on a wire rack. Toss the carrots well and arrange them in an even layer without overlapping.
Continue baking for 10 to 15 minutes or the carrots get tender with a deep color and caramelized.
Place pan on a wire rack to cool and serve hot.
Biscuits (2 versions)
Source: https://thecarefreekitchen.com/wprm_print/baking-powder-biscuits-recipe
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
2 cups all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon salt
1/3 cup butter, room temperature
3/4 cup milk
1 tablespoon butter, melted
Egg Wash (I skipped the egg wash and they were fine!)
1 large egg
1 tablespoon milk
Instructions
Preheat oven to 425 degrees F.
In a medium bowl, stir together flour, baking powder, and salt. Add room temperature butter and use a fork or pastry blender to mix. The mixture should resemble coarse crumbs.
Make a well in the center of the butter and flour mixture, then add milk all at once and mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Let the dough rest for 2-3 minutes.
On a floured surface, lightly knead dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until the dough is even and about 3/4" thick.
Cut dough with a 3-4" round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2" apart on a lightly greased baking dish.
Use your thumb and make a small indent on the top of the biscuit. (This will help them rise straight on all sides)
Beat egg in a small bowl with the milk. Using a pastry brush, brush the tops of the biscuits.
Bake in a preheated 425 degree oven for 12-14 minutes, or until lightly golden brown.
Remove from the oven and brush with melted butter if desired. Serve warm, and enjoy!
Notes
Freezing:
Freeze unbaked biscuits flat on a baking sheet before storing them in a freezer bag or airtight container for up to 3 months.
To bake frozen biscuits, remove from the freezer and transfer to a baking sheet. Let them thaw in the fridge overnight, or bake from frozen and add a few extra minutes to the baking time.
Ingredients
3 c all-purpose flour
2 tbsp sugar
3.4 tsp salt
1 tbsp plus 1/2 tsp baking powder
3/4 tsp cream of tartar
3/4 c butter
1 egg, beaten
1 c plus 2 tbsp milk
Instructions
Preheat oven to 400 degrees.
Combine dry ingredients and cut in butter with pastry blender.
Combine egg and milk. Add to dry ingredients and stir until well moistened.
Knead 10 times.
Roll out 1-inch, cut with 2/5 inch cutter.
Bake on ungreased cookie sheet until done, 12-15 minutes.
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
2 cups all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon salt
1/3 cup butter, room temperature
3/4 cup milk
1 tablespoon butter, melted
Egg Wash (I skipped the egg wash and they were fine!)
1 large egg
1 tablespoon milk
Instructions
Preheat oven to 425 degrees F.
In a medium bowl, stir together flour, baking powder, and salt. Add room temperature butter and use a fork or pastry blender to mix. The mixture should resemble coarse crumbs.
Make a well in the center of the butter and flour mixture, then add milk all at once and mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Let the dough rest for 2-3 minutes.
On a floured surface, lightly knead dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until the dough is even and about 3/4" thick.
Cut dough with a 3-4" round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2" apart on a lightly greased baking dish.
Use your thumb and make a small indent on the top of the biscuit. (This will help them rise straight on all sides)
Beat egg in a small bowl with the milk. Using a pastry brush, brush the tops of the biscuits.
Bake in a preheated 425 degree oven for 12-14 minutes, or until lightly golden brown.
Remove from the oven and brush with melted butter if desired. Serve warm, and enjoy!
Notes
Freezing:
Freeze unbaked biscuits flat on a baking sheet before storing them in a freezer bag or airtight container for up to 3 months.
To bake frozen biscuits, remove from the freezer and transfer to a baking sheet. Let them thaw in the fridge overnight, or bake from frozen and add a few extra minutes to the baking time.
Mile High Biscuits
Source: https://www.pinterest.com/pin/140596819608953820/Ingredients
3 c all-purpose flour
2 tbsp sugar
3.4 tsp salt
1 tbsp plus 1/2 tsp baking powder
3/4 tsp cream of tartar
3/4 c butter
1 egg, beaten
1 c plus 2 tbsp milk
Instructions
Preheat oven to 400 degrees.
Combine dry ingredients and cut in butter with pastry blender.
Combine egg and milk. Add to dry ingredients and stir until well moistened.
Knead 10 times.
Roll out 1-inch, cut with 2/5 inch cutter.
Bake on ungreased cookie sheet until done, 12-15 minutes.
Cheddar Broccoli Potato Soup
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6
Ingredients:
5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)*
1/2 cup heavy cream*
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)
Instructions:
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.
Notes
* I skipped the cream and just used milk (3.5 cups total).
This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.
Copycat Panera Broccoli Cheese Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
¼ cup unsalted butter
½ cup diced onions yellow or white
1 cup shredded carrots
2 1/2-3 cups broccoli florets chopped small
1 ½ cups chicken broth
1 cup milk *
1 cup heavy whipping cream*
¼ cup all-purpose flour
1 ½ teaspoons kosher salt
2 cups shredded cheddar cheese
Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream.
Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth.
Serve soup and enjoy!
½ cup diced onions yellow or white
1 cup shredded carrots
2 1/2-3 cups broccoli florets chopped small
1 ½ cups chicken broth
1 cup milk *
1 cup heavy whipping cream*
¼ cup all-purpose flour
1 ½ teaspoons kosher salt
2 cups shredded cheddar cheese
Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream.
Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth.
Serve soup and enjoy!
*I just used 2 cups of 1% milk, and it was still good.
Monday, March 10, 2025
Cheesy Ham and Potato Casserole
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Ingredients:
24 oz Frozen Shredded Hash Brown Potatoes (See note for how to use fresh potatoes instead)
2 tablespoons Frozen Minced Onions
2 cups Sour Cream (low fat)
1 can Cream of Chicken Soup
1/2 cup Butter (melted)
1 teaspoon Salt
2 1/2 cups Shredded Cheddar Cheese (divided)
3 cups Ham (cooked and diced)
Instructions
Preheat your oven to 350 degrees F.
In a large mixing bowl place frozen hash browns and minced onions and mix.
Add sour cream, cream of chicken soup, melted butter, salt, ham, and 2 cups shredded cheese. Mix well.
Place your mixed ingredients into a 9X13 casserole dish and top with 1/2 cup remaining shredded cheese.
Bake for 40-45 minutes.
Notes:
I had potatoes to use up, so I shredded them, rinsed them well, and squeezed as much water out of them as I could. Then I spread them in my prepared 9x13 pan and broiled them for a few minutes to get more moisture out so they weren't way soggier than frozen hash browns would be.
White Chicken Enchiladas
Prep: 10 mins
Cook: 23 mins
Total: 33 mins
Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies
Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.
Cook: 23 mins
Total: 33 mins
Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies
Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.
**This is the recipe as it was written. I personally think the filling is a bit dry; next time I might try mixing some of the sauce with the chicken and cheese to see if that makes it less dry. (I like the taste of these a lot; I just want to experiment with the texture a bit.)
Sunday, February 23, 2025
Canned Pretzel Bites
Source:
https://southernbite.com/canned-biscuit-pretzel-bites/
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat.
Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife to make a small slit in the top of each ball of dough.
Pour the water into a medium bowl and whisk the baking soda in until it has dissolved.
Dip each dough ball into the baking soda water and place it, slit side up, onto the prepared pan.
Brush the dough balls with the melted butter and immediately sprinkle with coarse salt.
Bake for 8 to 9 minutes or until deep golden brown. Serve immediately.
*I made TWO batches and I had enough water/baking soda mix and butter left from the first batch that I didn't need to do more for the second batch.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 32 bites
Ingredients
1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits)
2 cup warm water*
1/4 cup baking soda
4 tablespoons butter, melted
coarse salt
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 32 bites
Ingredients
1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits)
2 cup warm water*
1/4 cup baking soda
4 tablespoons butter, melted
coarse salt
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat.
Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife to make a small slit in the top of each ball of dough.
Pour the water into a medium bowl and whisk the baking soda in until it has dissolved.
Dip each dough ball into the baking soda water and place it, slit side up, onto the prepared pan.
Brush the dough balls with the melted butter and immediately sprinkle with coarse salt.
Bake for 8 to 9 minutes or until deep golden brown. Serve immediately.
*I made TWO batches and I had enough water/baking soda mix and butter left from the first batch that I didn't need to do more for the second batch.
Saturday, January 18, 2025
Chocolate Chip Cake
Source: https://spaceshipsandlaserbeams.com/chocolate-chip-cake/
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time:53 minutes
Ingredients
Cake
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
1 ½ cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup mini chocolate chips
Frosting
1 ½ cups unsalted butter, room temperature
5 cups powdered sugar, sifted
1 ½ teaspoons vanilla extract
½ teaspoon salt
4 tablespoons heavy cream
⅓ cup mini chocolate chips
2 tablespoons mini chocolate chips, to garnish the top of the frosted cake
Instructions
Cake
Bring butter, eggs, and buttermilk to room temperature.
Preheat oven to 350* F.
Spray 2 9-inch round cake pans with Baker’s non-stick spray and line with parchment paper rounds. Set aside.
To a medium bowl mix together 2 ¼ cups all-purpose flour, baking powder, baking soda and salt. Set aside.
To a large mixing bowl beat the butter, on medium-high speed with a handheld mixer, for 1-2 minutes or until light and fluffy.
To the butter, add the granulated sugar and beat again until fully incorporated.
Add the eggs, one at a time, and the vanilla extract to the butter mixture and mix on medium speed until all the eggs are fully incorporated. Be sure to fully incorporate each egg before adding the next one.
To the bowl of wet ingredients add a third of the flour mixture, mix on low until incorporated, followed by half the buttermilk and mix just until incorporated.
Add another ⅓ of the flour mixture, followed by the remaining buttermilk then lastly the final ⅓ of the flour mixture. Be sure to mix each addition thoroughly before adding the next. You will need to scrape down the sides, and bottom, of the bowl as needed to ensure the batter is evenly mixed. The batter will be thick.
To a small bowl add the mini chocolate chips and 2 tablespoons all-purpose flour. Toss to coat all the mini chocolate chips in the flour. This will help to ensure that the chips do not sink to the bottom of the batter when the cake layers are baked.
Stir the flour-coated mini chocolate chips into the batter just until evenly distributed.
Divide the cake batter evenly between the two prepared pans and smooth to an even layer so that the cake layers bake up evenly.
Bake for 28-30 minutes or until lightly golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake layers to cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely. Be sure to remove the parchment paper to allow the cake layers to cool properly.
While your cake layers are cooling, you can make the frosting.
Frosting
To the bowl of a stand mixer, fitted with the paddle attachment, beat on medium speed the unsalted butter for 1-2 minutes or until light and fluffy.
Turn the mixer to low speed and add the powdered sugar, 1 cup at a time, and mix until all the powdered sugar has been added. You will need to stop the mixer and scrape down the paddle attachment, and the sides of the bowl, to ensure that the frosting is being evenly mixed.
To the bowl add the vanilla extract, salt and heavy cream. Beat on medium-high speed for 2-3 minutes or until the frosting is light and fluffy.
Scrape down the bowl, and paddle attachment, before stirring in the ⅓ cup mini chocolate chips to the frosting.
To assemble the cake, add one of the cooled cake layers to a cake plate then add 1 - 1 ½ cups of the frosting to the cake and spread to an even layer.
Top with the second cake layer and frost the sides, and bottom, of the cake with the remaining frosting.
Garnish the top of the frosted chocolate chip cake with the remaining 2 tablespoons of mini chocolate chips before slicing and serving.
Notes
Mini chocolate chips work best for this recipe as they are distributed more evenly in both the cake batter, and the frosting, than standard sized chocolate chips are.
Buttermilk adds moisture and helps to create a tender crumb to the cake. If you do not have buttermilk you can make a substitute by adding 1 tablespoon of white vinegar, or fresh lemon juice, to 1 cup whole milk. Allow the milk to sit for 5 minutes before stirring and adding to the recipe.
It is important when making this cake recipe that your butter, eggs and buttermilk are all at room temperature before using them to make the cake batter. This will ensure that your batter is smooth and the cake layers bake up properly.
When making your frosting, you may need to add a little extra powdered sugar (starting with ¼ cup) if the frosting is too loose. Alternately, you may need to add a little extra (starting with 1 teaspoon) heavy cream if the frosting is too thick.
Sheet Pan Pancakes
Sheet Pan Pancakes
(Activity Girls recipe)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
3 cups flour
2 tablespoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2-1/2 cups milk
2 large eggs
8 tablespoons unsalted butter, melted
1-2 cups of mix-ins, such as fruit
Directions
1. Preheat oven to 425 degrees.
2. Melt the butter. (Cut into small cubes; defrost for 3 minutes in a plastic bowl with a paper towel over top.)
(Activity Girls recipe)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
3 cups flour
2 tablespoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2-1/2 cups milk
2 large eggs
8 tablespoons unsalted butter, melted
1-2 cups of mix-ins, such as fruit
Directions
1. Preheat oven to 425 degrees.
2. Melt the butter. (Cut into small cubes; defrost for 3 minutes in a plastic bowl with a paper towel over top.)
3. Mix dry ingredients in a mixing bowl.
4. Add the milk and eggs to the dry ingredients and mix thoroughly together.
4. Add the milk and eggs to the dry ingredients and mix thoroughly together.
5. Add the melted butter and mix thorougly. (If you add the butter at the same time as the milk, it cools it off and makes clumps!)
6. Spray a baking sheet with cooking spray and pour the batter onto the pan, spreading evenly.
7. Spread the mix-ins over the batter and bake for 15 mnutes until golden brown. (If you use baking chips, dust them with flour first to prevent them from sinking to the bottom of the pan.)
6. Spray a baking sheet with cooking spray and pour the batter onto the pan, spreading evenly.
7. Spread the mix-ins over the batter and bake for 15 mnutes until golden brown. (If you use baking chips, dust them with flour first to prevent them from sinking to the bottom of the pan.)
Monday, January 13, 2025
Baby Carrots
Buttery Baby Carrots
Source:https://www.foodnetwork.com/recipes/rachael-ray/baby-carrots-recipe-1939523 Easy
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 4 servings
Ingredients
1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt
Directions
Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
Source:https://dancearoundthekitchen.com/brown-sugar-glazed-carrots/#wprm-recipe-container-5456
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Ingredients
1 pound baby carrots
3 tablespoons salted butter melted
1/4 teaspoon salt
1/3 cup brown sugar
Directions
Preheat oven to 400°F.
Add the carrots to a 9x13 baking dish.
Drizzle the melted butter over the carrots then sprinkle with salt and brown sugar.
If you'd like to add cinnamon, sprinkle that on top.
Stir to coat the carrots and evenly distribute the brown sugar.
Bake for 25-30 minutes, or until carrots are tender.
Ingredients
1 pound baby carrots
3 tablespoons salted butter melted
1/4 teaspoon salt
1/3 cup brown sugar
Directions
Preheat oven to 400°F.
Add the carrots to a 9x13 baking dish.
Drizzle the melted butter over the carrots then sprinkle with salt and brown sugar.
If you'd like to add cinnamon, sprinkle that on top.
Stir to coat the carrots and evenly distribute the brown sugar.
Bake for 25-30 minutes, or until carrots are tender.
Wednesday, November 27, 2024
Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas
source: https://allourway.com/chicken-enchiladas/
Ingredients
White Enchilada Sauce:¼ cup butter
¼ cup flour
3 cups chicken broth
4 ounces can diced green chilies
1 cup sour cream
½ cup shredded Monterey Jack cheese
Filling:
2 cups cooked chicken breasts shredded
6 ounces cream cheese softened
½ cup sour cream
4 ounces can diced green chilies
1 teaspoon cumin
1½ cups shredded Monterey Jack cheese
10 tortillas 8-inch
Topping:
2 cups Monterey Jack cheese
chopped cilantro for garnish
Instructions
To Make White Enchilada Sauce:
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux.
Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
To Make the Filling:
In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
To Assemble Enchiladas:
Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface.
Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
Pour the sauce on top of the tortillas and sprinkle with cheese.
Bake for 25-30 minutes or until heated through and cheese is bubbly.
Garnish with cilantro if desired.
NOTES: The enchiladas can be frozen (before being cooked) for up to 3 months. Cover them with a double layer of plastic wrap to protect against freezer burn, and make sure the sauce is completely cool before wrapping. When you're ready to cook the enchiladas, let them come to room temperature before cooking as per the original directions.
Wednesday, July 10, 2024
Easy 5-Minute Fluffy Vanilla Frosting
Source: https://foodess.com/easy-5-minute-fluffy-vanilla-frosting/
Ingredients
2 cups softened unsalted butter
4 cups confectioners' sugar
2 tsp milk
1 tbsp pure vanilla extract
Instructions
Combine all ingredients in stand mixer fitted with whisk attachment. Start on low to incorporate confectioners' sugar, then gradually increase to high.
Whip on high speed for 5 minutes, until very pale and very fluffy. This long whipping time is critical for the frosting to be light, satiny, mousse-y and like the most delicious, beautiful-textured vanilla frosting ever.
Pause several times to scrape down sides of mixer bowl while it is beating. The frosting will double in volume and will go from a dull, matte white to a shiny, satiny, fluffy white when it is ready.
This recipe yields enough frosting to frost and fill a two-layer 9″ cake, or 24 cupcakes. If you’d like to frost the cake and then pipe additional details, make 1 1/2 times this recipe.
Ingredients
2 cups softened unsalted butter
4 cups confectioners' sugar
2 tsp milk
1 tbsp pure vanilla extract
Instructions
Combine all ingredients in stand mixer fitted with whisk attachment. Start on low to incorporate confectioners' sugar, then gradually increase to high.
Whip on high speed for 5 minutes, until very pale and very fluffy. This long whipping time is critical for the frosting to be light, satiny, mousse-y and like the most delicious, beautiful-textured vanilla frosting ever.
Pause several times to scrape down sides of mixer bowl while it is beating. The frosting will double in volume and will go from a dull, matte white to a shiny, satiny, fluffy white when it is ready.
This recipe yields enough frosting to frost and fill a two-layer 9″ cake, or 24 cupcakes. If you’d like to frost the cake and then pipe additional details, make 1 1/2 times this recipe.
Sunday, February 4, 2024
California Blend Vegetables with Parmesan Bread Crumbs
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings8 servings
Source: https://deliciouslittlebites.com/california-blend-vegetables-parmesan/
Ingredients
2 cups carrots, cut into bite-size pieces
2 cups broccoli florets, cut into bite-size pieces
2 cups cauliflowe, cut into bite-size pieces
2 tablespoons butter melted
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1/8 teaspoon cayenne pepper (optional)
Instructions
Preheat oven to 350F.
Add the chopped vegetables and melted butter to a medium size bowl.
Stir to coat the vegetables in the butter.
In a small bowl, combine the Parmesan cheese, panko bread crumbs, and cayenne pepper (if using). Mix well.
Add the Parmesan cheese mixture to the bowl of vegetables and mix well.
Pour the vegetables into a medium-size baking dish, evenly spreading any extra bread crumbs from the bottom of the bowl all over the top of the veggies.
Cover with foil and bake 30 minutes.
Remove the foil and bake for another 15 minutes, or until the vegetables are fork-tender and the bread crumbs are golden brown.
Notes
Use fresh vegetables for the best results.
Butter is not necessarily needed for this recipe. I usually make it without, but the bread crumbs will be drier.
The measurements for the vegetables are all adjustable to your own preferences.
Monday, November 27, 2023
Sweet Potato Casserole
Sweet Potato Casserole
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945
Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945
Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Tuesday, October 3, 2023
Cinnamon Rolls (2 versions)
Cinnamon Rolls
Makes about 20 very large rolls
Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk
Dough
8 cups flour (7-8 cups)
Makes about 20 very large rolls
Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk
(You could easily cut this in half and still have plenty!)
Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon
Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth. Place in a greased bowl and let rise until doubled.
Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon
Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth. Place in a greased bowl and let rise until doubled.
Punch down dough and let rise again. Roll out on floured board to 34x21 inches.
Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.
Cinnamon Rolls (Version 2)
Prep Time 1 hour 30 minutes
Cook Time 30 Minutes
Cook Time 30 Minutes
Total Time 2 hours
Servings 24 rolls
Ingredients
8 cups flour (7-8 cups)
1 cup powdered milk
1 cup instant mashed potato flakes
1 cup sugar
2 tsp salt
2 eggs
1/2 cup butter, melted
3 1/2 cup warm water, divided
2 Tbsp yeast
2 Tbsp butter, melted, for brushing on dough
Filling
1/2 cup brown sugar
1/2 cup sugar
1-2 Tbsp cinnamon
Frosting:
1/2 cup butter, softened
3-4 cup powdered sugar
1 tsp vanilla
4-6 Tbsp half and half (enough for the frosting to be spreading consistency)
Instructions
Dough
Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes.
Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt.
Add eggs, butter and yeast mixture.
Add in remaining water and and 5 cups of flour, more flour as needed.
Knead until dough is soft and smooth dough, about 4-5 minutes.
Cover dough and let rise 1 hour.
Divide into 2 pieces.
Roll each piece out to a 18 x 15 rectangle and brush with melted butter
Filling
Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter.
Roll up each rectangle starting with the long edge.
Slice and put on parchment covered pan and let rise for 30-45 minutes.
Bake at 350 for 15-20 minutes or until golden brown.
Let cool slightly and frost.
Frosting
Mix together until a desired consistency is found.
Spread onto warm or cool rolls.
Monday, October 2, 2023
Buttery Soft Pretzels
Buttery Soft Pretzels
Prep Time: 3 hours
Cook Time: 12 minutes
Total Time: 3 hours, 12 minutes
Ingredients
1 pkg. Active yeast (2 1/4 tsp)
1 cup warm water
¼ cup honey
3 cups bread flour
1 ¼ teaspoon salt
Water
3 tablespoons baking soda
1 egg
6 tablespoons butter
coarse salt
Instructions
In a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey.
In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about5-6 minutes.
Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1½ hours. After it has doubled in size, punch the dough and let rise again for 45 minutes.
Heat oven to 450 degrees.
Pour 6 cups of water into the 12-inch skillet and add baking soda. Bring to a boil over high heat.
Divide the dough into 6 or 8 pieces, depending on how large you want your pretzels to be. Roll each piece into a 20 inch long rope; shape each rope into a pretzel shape.
Using a slotted spoon, gently place the pretzels into the boiling water for 45 seconds.
Remove the pretzels with a slotted spoon and drain well. Place onto the silpat or parchment paper lined baking sheet.
In a small bowl, beat the egg to make an egg wash.
Brush egg wash ove pretzels. Sprinkle with coarse salt.
Bake for 11-15 minutes, or until the pretzels are golden brown.
Thursday, September 7, 2023
Easy Caramel Sauce
Easy Caramel Sauce
Ingredients
1 cup packed brown sugar
½ cup unsalted butter
¼ cup milk
1 teaspoon vanilla extract (optional)
Directions
Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 1 to 2 minutes.
Remove from the heat and stir in vanilla extract.
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