Coconut White Chocolate Blondies

Coconut White Chocolate Blondies
Adapted from Bake Your Day
Printable Recipe

1/2 cup Coconut Oil, melted
1 cup light brown sugar
1 whole egg
1 teaspoon vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
1 cup white chocolate chips
1/4 cup sprinkles

Preheat oven to 350 degrees. Prepare 8×8 pan.

Blend coconut oil and brown sugar together until smooth. Stir in egg and vanilla. Add flour and salt, mix until combined. Fold in the white chocolate chips and sprinkles.

Pour the batter into the prepared pan. Bake for 25 – 30 minutes or until it is set, and slightly browned. Cool completely before cutting. This part is torture, but Cassie claims it is necessary!

Pumpkin Spice Hot Apple Cider

Pumpkin Spice

From Steph’s Bite by Bite

By Erin at Dinners, Dishes and Desserts

1/2 cup pumpkin puree
1/2 cup sugar
1/2 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon ground ginger

Combine everything in a pan and bring to a boil. Reduce heat to low, and let cook for about 15 minutes, stirring occasionally.  You want the mixture to become thick and syrupy. 

Store in fridge until ready to use.

To make Apple Cider:

In a large mug heat 3 Tbls of pumpkin spice syrup.  Mix in hot apple cider.  Top with whipped cream, and drizzle with additional syrup.  Enjoy! 

Cheddar Bacon Ale Dip

Warm Cheddar Bacon Ale Dip

Adapted from Cabot Cheese

By Erin at Dinners, Dishes and Desserts

6 slices bacon,  diced
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)

Salt and ground black pepper to taste

In large pan over medium heat, cook bacon until browned and crispy.  Remove from pan, and place on paper towels.  Leave a couple tablespoons of bacon fat behind.  Stir in flour, and cook for about 1 minute. 

Whisk in beer.  Cook until it starts to thicken, stirring occasionally. Whisk in mustard.  Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time.   Stir until cheeses are melted and dip is hot.  

Place in crock pot to keep warm for a party.  Or place in fridge and reheat at the time of serving

Chicken in a French Pan Sauce

Chicken in a Classic French Pan Sauce
Adapted from Cooking Light
By Erin at Dinners, Dishes and Desserts

1 Tbls Olive Oil
4 small boneless skinless chicken breasts
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup white wine
2 tsp Dijon mustard
1/4 cup heavy whipped cream
1/2 tsp flour

Preheat Oven to 350. 

Heat an oven proof skillet over medium high heat.  Add oil to the pan.  Sprinkle both sides of chicken with salt and pepper.  Place the chicken in the pan.  Cook for about 4 minutes until browned.  Turn chicken over, and put the pan in the oven.  Bake for about 15 minutes, or until the chicken is cooked through (will vary based on thickness of your chicken). Remove chicken from pan, cover with foil and let stand while you make the sauce. 


Return the skillet to medium high heat.  Add wine and bring to a boil.  Cook for 1 minute or until it is reduced to about 2 Tbls.  Scrape the brown bits into the wine.  Stir in mustard.  Stir together heavy cream and flour until smooth.  Add to pan, and bring to a boil.  Cook until slightly thick, stirring constantly with a whisk.  Pour sauce over chicken to serve.  Enjoy!

Peanut Butter Cookie Dough Brownies

Peanut Butter Cookie Dough Brownies

Adapted from The Farm Girl

By Erin at Dinners, Dishes and Desserts

Brownies:

2 envelopes unsweetened chocolate
1/3 cup canola oil
1 cups sugar
2 eggs
3/4 cups flour
½  tsp baking powder
½  tsp salt

Filling:

1/2  cup peanut butter

1/4 cup butter, softened

1/2 cup brown sugar

2 Tbls milk

1 tsp vanilla

¾  cup flour

1/4 tsp salt

Glaze:

1 c. semi-sweet chocolate chips   Or Any melted Chocolate

2 Tbsp. shortening

Drizzle:

½ cup powdered sugar

1 Tbls milk

2 Tbls peanut butter

¼ tsp vanilla

Preheat oven to 350 degrees.  Prepare and 8x8 baking pan. 

To make the brownies blend the chocolate and the oil together.  Mix in the eggs and sugar.  Stir in the flour, baking powder and salt until just combined.   Pour batter into pan and bake for about 25 minutes.  Allow to cool completely.

To make the filling cream together butter and brown sugar.  Mix in the peanut butter, vanilla and milk.  Stir in flour and salt until well combined.  Spread over cooled brownies.  It may be sticky. You can spray a spatula with non stick spray, or slightly dampen your hands to spread out. 

Melt Chocolate and pour over the peanut butter layer.  Put in fridge for 30 minutes to start to harden. 

Stir together the sugar, milk, vanilla and peanut butter.  Adjust the level of milk to get your desired consistency.  Drizzle over chocolate layer.  Store in fridge.  Enjoy!!

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette

Recipe from Our Best Bites

By Erin at Dinners, Dishes and Desserts

¼ cup lime juice

¼ cup white wine vinegar

5 cloves garlic
1/2 tsp. Kosher

2 tsp sugar
1 c. canola oil
1/2 cup cilantro, chopped

In a blender or food processor, combine lime juice, vinegar, garlic, salt, and sugar. Blend until well combined.  With the food processor running, add in a slow stream of oil.  Pulse in the cilantro.   You want the cilantro to be well blended, but still be able to see plenty of flecks.  Store in the fridge.  Shake or stir well before serving. 

Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
Recipe adapted from Kraft Foods
By Erin at Dinners, Dishes and Desserts

1 package Oreo's

3  8 oz pkg. Cream Cheese, softened

3/4 cup sugar

3/4 cup Sour Cream

1 tsp. vanilla

3   eggs 

 

Heat oven to 325°F.

Put 1 cookie in 24 prepared muffin cups. Chop 8 of the remaining cookies; set aside. 

Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Scoop into baking cups.

Bake for 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled.  Topped with Whipped Cream, and 1/2 an Oreo to serve.