Broccoli Apple Salad

 

Ingredients

 

Ingredients for Broccoli Salad Recipe:

2 medium broccoli heads , (about 1 lb)

1 large carrot, grated or julienned

1 apple, cored and chopped

1/2 small red onion, (1/4 cup thinly sliced)

1/2 cup pecans or walnuts, toasted

1/2 cup craisins or raisins

Ingredients for Creamy Lemon Dressing

½ cup mayo

½ cup sour cream

2 Tbsp lemon juice, (freshly squeezed)

½ Tbsp sugar, or add to taste

¼ tsp sea salt

1/8 tsp black pepper

Instructions

Toast walnuts or pecans over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes then transfer to a cutting board and coarsley chop.

Chop broccoli into bite-sized pieces, grate carrot, chop the apple and thinly slice onion, and transfer into a salad bowl. Add toasted pecans and dried raisins or cranberries.

To make the creamy dressing, combine: mayonnaise, sour cream, lemon juice, sugar (to taste), salt and pepper. Mix well.

Add dressing to taste or use the full amount like we do and toss to combine.

CARAMEL CHOCOLATE CAKE

 

            CARAMEL CHOCOLATE CAKE                

INGREDIENTS

For the cheesecake:

2 pkg (8oz each) cream cheese, softened

2/3 cup of granulated sugar

pinch of salt

2 large eggs

1/3 cup of sour cream

1/3 cup of heavy cream

1 teaspoon of vanilla

For the cake:

1 layer chocolate cake recipe (9 inch layers) - homemade or mix cake is good (check chocolate cake recipe in search engine of this group)

For the frosting:

1 cup of unsalted butter, softened

1/2 cup caramel sauce (homemade caramel sauce or pot is fine)

4 cups of powdered sugar

2 c. with milk soup

1/2 teaspoon kosher salt

For the ganache:

4 oz Dark Chocolate

1/3 cup of heavy cream

2 c. with caramel sauce soup

pinch of kosher salt

INSTRUCTION

For the cheesecake:

Preheat oven to 325 degrees. Using a large skillet to roast on the bottom 2/3 of the oven, preheat the skillet too!

Prepping the spring cooker by wrapping the bottom of the cooker (outside) with a double layer of tin foil. Spray pan with non-stick cooking spray and line bottom (inside) with a parchment paper circle. Meanwhile, boil a kettle of water for later use.

Beat the cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.

Dip in sour cream, heavy cream and vanilla. Pour into a prepared 9 inch Spring Skillet. Place the skillet in the center of the preheated skillet in the oven. Slowly pour boiling water into the skillet until there is about an inch of water on the sides of the skillet

Bake Cheesecake for 45 Minutes. Turn off the oven and let the cheesecake rest in the oven for an additional 30 minutes 

BAKED CREAM CHEESE SPAGHETTI

 

          BAKED CREAM CHEESE SPAGHETTI

Ingredients

1 pound lean ground beef

16 ounces spaghetti pasta

28 ounces pasta sauce

8 ounces cream cheese

1 pinch garlic salt

1 clove of garlic, minced

1 tsp Italian seasoning

½ cup grated parmesan cheese

½ cup mozzarella cheese shredded

Instructions

FIRST STEP:

Preheat the oven to 350*

Bring a large pot of water to a boil. Add salt and boil the noodles according to package directions.

SECOND STEP:

In a skillet, brown the ground beef.

Drain all the fat from the meat

THIRD STEP:

Add the spaghetti sauce and stir to combine.

Drain the spaghetti and place it in a large bowl

FOURTH STEP:

Add cream cheese, garlic salt, minced garlic, Italian seasoning

Stir until the spaghetti is coated and the cream cheese is melted

FIFTH STEP:

Spread a small portion of the meat sauce in the bottom of a casserole dish

Place the spaghetti noodles on the top of that sauce

SIXTH STEP:

Spoon the remainder of the meat sauce over the top

Sprinkle the grated parmesan on top of the meat sauce

SEVENTH STEP:

Sprinkle the shredded mozzarella on top

Bake in a preheated oven for 30 to 35 minutes, until the cheese is bubbly on the top.

Sprinkle more Parmesan on the top and serve.

Enjoy!

Smoked Chicken Wings

 

                      Smoked Chicken Wings

Ingredients:

2 pounds chicken wings

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon salt

1 teaspoon pepper

1/2 cup unsalted butter, melted

1/4 cup hot sauce

Instructions:

Preheat your grill for indirect heat. You will need to set up a cooler side and a hotter side.

In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken wings in a large bowl and sprinkle the spice mixture over them, tossing to coat.

Place the chicken wings on the cooler side of the grill and smoke them for 1 hour, or until they are cooked through and the internal temperature reaches 165°F (74°C).

In a small bowl, mix together the melted butter and hot sauce.

Brush the wings with the butter mixture and move them to the hotter side of the grill. Grill the wings for an additional 5-10 minutes, or until they are crispy and caramelized.

Remove the wings from the grill and serve them hot, with your choice of dipping sauces or sides.

Air Fryer Bone-In Chicken Breasts

 

        Air Fryer Bone-In Chicken Breasts

Ingredients

2 split chicken breasts

1 tablespoon olive oil

1 teaspoon lemon pepper seasoning more to taste

¼ teaspoon garlic powder

Instructions

Preheat air fryer to 375°F.

Rub chicken with oil and evenly coat with the seasonings.

Place in the air fryer basket and cook for 25-27 minutes or until chicken reaches 165°F.

Notes

Depending on the size of your air fryer, you can double this recipe and make 4 chicken breasts. 

Olive oil helps the skin crisp and the seasonings to stick.

Use any seasoning you love. Premade lemon pepper is generally quite salty so I do not add extra salt to this recipe, season as needed.

As an option, you can also add vegetables to the air fryer for the last 10 minutes of cooking time.

Chicken breasts can vary in size so use a meat thermometer to ensure they don't overcook. (Check it early).

Chicken should reach an internal temperature of 165°F, I usually take it out a few degrees before as it will continue to cook once you remove it from the oven.

Always allow chicken (and other meats) to rest before serving. This helps to redistribute the juices and makes for a juicy chicken breast.

Limoncello Tiramisu 😋

 

                  Limoncello Tiramisu 😋

INGREDIENTS:

3X

LIMONCELLO SYRUP

3 ¾ cups water

1 cup granulated sugar

3 cup limoncello

9 tablespoons lemon juice

TIRAMISU

144 crisp ladyfinger cookies about two 7 oz packages

72 oz mascarpone cheese chilled

45 oz prepared lemon curd

1 cup limoncello

12 tablespoons lemon juice

6 cups heavy whipping cream

1 cup granulated sugar

TOPPING (OPTIONAL)

3 cup heavy whipping cream

6-9 tablespoon powdered sugar

3 lemon zested

INSTRUCTIONS

LIMONCELLO SYRUP

In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.

TIRAMISU

In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds.

Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.

In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.

Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.

With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.

Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.

Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the t

Macaroni and Cheese

 

                        Macaroni and Cheese

Ingredients

1 lb elbow macaroni

1/2 c. butter

1/2 c. flour

4 c. milk

6 c. shredded sharp cheddar cheese

1 TB garlic salt

pepper to taste

2 TB butter

1/2 c. panko bread crumbs

Instructions

Boil pasta according to package directions. In large saucepan, melt 1/2 c butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.

Add hot pasta to a greased 9x13" baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.

Melt 2 TB butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese.

Bake at 325 for 14-15 minutes. Serve warm.