FRESH APPLE OATMEAL COOKIES

 

Ingredients

• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• 1 and ¾ cups old-fashioned rolled oats
• ½ cup unsalted butter softened
• ½ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 egg
• 1 tsp pure vanilla extract
• 1 cup chopped apple

Instructions

Preheat the oven to 350 degree Fahrenheit, then line two large baking sheets with parchment paper. Pour the flour, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl, mix until it is combined, and stir in the old-fashioned rolled oats. Leave it aside.
Beat the butter, brown sugar, and granulated sugar together using a mixer for 1 to 2 minutes or until it is well combined. Then mix in the egg and vanilla extract, add the dry ingredients to the wet ingredients, mix until just combined. Fold in the chopped apple gently until it is well infused into the cookie dough.
Scoop balls of the cookie dough into the prepared baking sheets using a tablespoon coking scoop. Then allow to bake for about 12 to 15 minutes or until the tops of the cookies are done.
Remove from the heat and allow to cool t for 5 to 10 minutes, before transferring to the wire rack to cool completely. Serve!

German Chocolate Poke Cake

 

Ingredients:

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1 can (14 ounces) sweetened condensed milk
• 1 cup evaporated milk
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Whipped cream and additional pecans for garnish (optional)

Step-by-Step Instructions

Preheat your oven according to the cake mix instructions. Prepare the cake batter as directed on the box.
Bake the chocolate cake in a 9×13-inch pan according to the package instructions.
While the cake is baking, combine sweetened condensed milk, evaporated milk, shredded coconut, chopped pecans, granulated sugar, unsalted butter, vanilla extract, and salt in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens.
Once the cake is done baking, immediately use the handle of a wooden spoon to poke holes evenly across the entire cake.
Pour the coconut and pecan filling over the warm cake, ensuring it seeps into the holes.
Allow the cake to cool completely, allowing the flavors to meld.
Optionally, garnish with whipped cream and additional pecans before serving.
Slice and savor the irresistible blend of chocolate and German sweetness in each delicious bite.

Pimento cheese sauce

 

Ingredients

• 125 ml (½ cup) roasted and drained pepper
• 250g (8 oz) cream cheese
• 125ml (½ cup) VH® Cherry Sauce
• 2 mL (½ teaspoon) VH® Soy Sauce
• 3 tbsp. chili sauce
• 45ml (3 tablespoons) finely chopped green onion

Methods

Step 1
Grind the pepper in an electric blender until finely chopped.

The second step
Add cream cheese, VH® Cherry Dip, VH® Soy Sauce, and Hot Pepper Sauce. Mix until combined.

Step 3
Quickly run the green onions through a food processor. Served with chicken, vegetables or biscuits.

Enjoy !

Homemade Fried Mozzarella Sticks

 

Ingredients

• 1 1/2cups Italian-style dried breadcrumbs
• 1 1/3cups freshly grated Parmesan, divided
• 1teaspoon salt
• 2 16-ounce packages mozzarella cheese sticks
• 4 large eggs, beaten to blend
• 1 1/2cups vegetable oil

How To Make Homemade Fried Mozzarella Sticks

In a medium bowl, combine bread crumbs, 1 cup of Parmesan and salt.
Cut each mozzarella stick in half.
Beat eggs in a shallow bowl and dip the cheese sticks into the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Place the cheese sticks on a baking sheet, cover and freeze until frozen, about 2 hours.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve.

Crispy Black Bean Tacos

 

INGREDIENTS

• 2 (14-oz each) cans black beans, rinsed and drained
• 2 tablespoons taco seasoning
• 1/3 cup salsa
• Juice of 1 lime
• 1 1/2 cups Monterey Jack cheese, grated
• Small flour tortillas
• Olive oil, as needed
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.
Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.
To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.
To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.
Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

CINNAMON CREAM CHEESE COOKIES

 

INGREDIENTS

• ½ cup butter (1 stick), room temperature
• 4 oz cream cheese (½ block), room temperature
• 1 ½ cups powdered sugar
• 1 egg
• 1 ½ teaspoon vanilla extract
• 1 3/4 cup flour
• ¾ teaspoons baking powder
• ½ teaspoon salt
• ¼ cup sugar
• 1 tablespoon cinnamon

How To Make Cinnamon Cream Cheese Cookies

In a large bowl, combine butter and cream cheese and beat until light and smooth. Mix in powdered sugar until fully combined.
Add in egg and vanilla and mix until smooth.
In a small bowl, sift together flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet.
Cover bowl and chill dough in the fridge for a minimum of 60 minutes.
When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Sift together sugar and cinnamon in a small bowl.
Scoop and roll dough into balls about 1 inch in diameter and then roll all sides in cinnamon mixture.
Arrange on baking sheet a couple inches apart (as they will spread).
Bake for 8-10 minutes.

CHEESY ONION CRISPS

 

INGREDIENTS

• 3 large sweet onions
• 2 cups cheddar cheese, shredded
• 2 teaspoons ranch seasoning
• ranch or marinara for dipping

How To Make Cheesy Onion Crisps:

Preheat oven to 375 degrees F and line two cookie sheets with parchment paper. Grease parchment paper for easy removal.
Slice onions into very thin rounds, discarding outer skin. Aim for about 16 rounds.
Arrange 8 piles of the cheddar cheese on each cookie sheet.
Press an onion round on top of each pile then sprinkle with ranch seasoning.
Bake for 11-13 minutes, watching closely, Cook time will vary some based on onion slice thickness.
Allow crisps to cool for 5-7 minutes before removing from sheet.

Serve with marinara sauce or ranch dressing..