Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Spiked Strawberry Lemonade
c/o The Kitchn

Ingredients
1 pound strawberries, hulled and sliced
4 cups lemonade
1 1/2 cups white rum
Ice

Directions
Muddle the strawberries in a pitcher. Stir in the lemonade and white rum. Serve in ice-filled glasses.











Pork and Vegetable Stir Fry
c/o A Taste of Home Cooking

Ingredients
2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

Directions
In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

White Chocolate Brownies
c/o Shugary Sweets

Ingredients

• 1/2 cup unsalted butter
• 1 package (12 oz) white chocolate chips
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 3 large eggs
• 1/2 tsp kosher salt
• 2 Tbsp sprinkles, optional

Directions

1. Preheat oven to 375°F. Line a 9 inch square baking dish with parchment paper. Set aside.
2. In a large microwave safe bowl, combine butter and white chocolate chips. Heat for one minute on high. Stir until well blended (it's okay if there are a few bits of white chocolate).
3. Add in sugar, flour, eggs, and salt. Stir just until combined (do not over stir).
4. Pour into prepared baking dish. Add sprinkles on top if desired. Bake for 30-34 minutes, top will be lightly browned. Allow to cool. Cut into squares and enjoy. Store in airtight container for up to 5 days. These are great refrigerated too!

Friday Foodday

Happy first Friday in June! Here are my favorite recipes this week. 

Basil Cucumber Gin Cooler
c/o Skinnytaste

Ingredients

2-inch piece of cucumber, peeled and chopped

1 tsp grated lemon zest

2 fresh basil leaves

1 tsp agave nectar

1 1/2 oz gin

2 tbsp fresh lemon juice

ice cubes

splash of seltzer

1 thin slice lemon, for garnish

1 thin slice cucumber, for garnish

Directions

In a cocktail shaker, muddle the chopped cucumber, lemon zest, basil and agave.

Add the gin, lemon juice and ice cubes and stir 10 seconds.

Strain the mixture into a rocks glass filled with ice cubes and top with seltzer.

Garnish with lemon and cucumber and serve.

Monterey Chicken Spaghetti
c/o Buns in My Oven

Ingredients

• 6 oz. spaghetti, broken into 3 pieces
• 1 cup shredded or diced cooked chicken
• 1 egg
• 1 cup sour cream
• ½ teaspoon garlic powder
• 2 cups grated monterey jack
• 10 ounces frozen spinach, thawed and drained well
• 3 ounce can french fried onions

Directions

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
2. Bring a large pot of water to a boil and cook the spaghetti according to package instructions. Drain and add to a large mixing bowl.
3. Add the chicken, egg, sour cream, garlic powder, cheese, spinach, and half of the onions to the bowl and stir well to combine.
4. Pour into prepared baking dish and top with the remaining onions.
5. Cover tightly with foil and bake for 20 minutes.
6. Remove the foil and bake for 5 minutes more.
7. Serve immediately.

Mud Hen Bars

c/o Shugary Sweets

Ingredients

• 1/4 cup shortening (I used Crisco butter flavored shortening)
• 1/4 cup (4 Tbsp) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, whole
• 2 large eggs, separated
• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 1/2 cups mini marshmallows
• 3/4 cup mini chocolate chips
• 1 cup light brown sugar, packed

Directions

1. Preheat oven to 350°F. Line a 13x9 baking dish with parchment paper. Set aside.
2. In a large mixing bowl, beat together the shortening, butter, and sugar until creamy. Beat in the whole egg, and the two egg YOLKS.
3. Slowly add in the flour, baking powder, and salt. Combine until fully blended.
4. Pour batter into prepared baking dish. Top with marshmallows and chocolate chips.
5. In a separate clean and dry mixing bowl, beat the two egg whites until stiff. Fold in the brown sugar and pour over the stop of the bars. Spread gently, making sure it touches the sides of the pan (this will help it rise during baking, and not shrink).
6. Bake for 35-40 minutes, until the meringue on top is lightly browned. Remove from oven and cool completely.
7. Cut into bars and enjoy. We prefer to keep these chilled in the refrigerator, they taste great cold!

Friday Foodday

Happy Friday!
Here are my favorite recipes this week.

Bare Minimum
c/o The Kitchn

Ingredients

For the ginger syrup (makes 1 1/2 cups, enough for 12 cocktails):

5 ounces fresh ginger (1 medium hand)
1 cup granulated sugar
1 cup water

For 1 cocktail:
1 fresh basil leaf
6 raspberries
1 1/2 ounces New Riff Kentucky Wild Gin (or other floral gin)
1/2 ounce freshly squeezed lemon juice
Ice
4 ounces club soda
Lemon slice, for garnish

Directions

Peel the ginger and chop into rough 1/4-inch pieces. Place in a small saucepan, add the sugar and water, and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 30 minutes.

Strain the syrup through a fine-mesh strainer into a heatproof medium bowl, measuring cup, or glass jar, pressing on the ginger with the back of a spoon. You should have about 1 1/2 cups of syrup. Cool to room temperature.

Place the basil, raspberries, and 1 ounce of the ginger syrup in a cocktail shaker. Muddle for 30 seconds and the remove the basil. Add the lemon juice and gin, then fill the shaker with ice. Cover and shake until the outside of the shaker is frosty. Strain into a Collins glass. Add the soda water and top with ice. Garnish with a lemon slice, if desired.

Monterey Chicken Spaghetti

c/o Buns in My Oven

Ingredients

• 6 oz. spaghetti, broken into 3 pieces
• 1 cup shredded or diced cooked chicken
• 1 egg
• 1 cup sour cream
• ½ teaspoon garlic powder
• 2 cups grated monterey jack
• 10 ounces frozen spinach, thawed and drained well
• 3 ounce can french fried onions

Directions

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
2. Bring a large pot of water to a boil and cook the spaghetti according to package instructions. Drain and add to a large mixing bowl.
3. Add the chicken, egg, sour cream, garlic powder, cheese, spinach, and half of the onions to the bowl and stir well to combine.
4. Pour into prepared baking dish and top with the remaining onions.
5. Cover tightly with foil and bake for 20 minutes.
6. Remove the foil and bake for 5 minutes more.
7. Serve immediately.

Salted Caramel Chocolate Cheesecake Cake

c/o Shugary Sweets

Ingredients

FOR THE CHEESECAKE:

• 2 pkg (8oz each) cream cheese, softened
• 2/3 cup granulated sugar
• pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy cream
• 1 tsp vanilla

FOR THE CAKE:

• 1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine

FOR THE FROSTING:

• 1 cup unsalted butter, softened
• 1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
• 4 cup powdered sugar
• 2 Tbsp milk
• 1/2 tsp kosher salt

FOR THE GANACHE:

• 4 oz dark chocolate
• 1/3 cup heavy cream
• 2 Tbsp caramel sauce
• pinch of kosher salt

Directions

FOR THE CHEESECAKE:

1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
2. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
3. Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
4. Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
5. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
6. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

FOR THE CAKE LAYER:

1. Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe

FOR THE FROSTING:

1. Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
2. Beat for 4-5 minutes until soft and creamy.

TO ASSEMBLE:

1. On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
2. Refrigerate frosted cake while you prepare the chocolate ganache.

FOR THE GANACHE:

1. In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
2. Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

FM
c/o Fogged in Lounge

Ingredients

• 2 1/2 oz gold Barbados rum
• 3/4 oz white crème de cacao
• 2 oz grapefruit juice
• 1 oz lime juice
• 2 – 3 dashes grapefruit bitters

Directions

Shake with ice cubes and strain into a double old fashioned. Fresh ice to fill. Grapefruit twist.

Chicken Alfredo Stuffed Shells
c/o Shugary Sweets

Ingredients

• 1 box (12 oz) jumbo pasta shells, cooked (about 40 shells)
• 1 1/2 lb boneless, skinless chicken breasts, cooked and shredded
• 1 1/2 cups broccoli florets, diced
• 6 oz cream cheese, softened
• 3 cloves garlic, pressed
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 jars alfredo sauce

Directions

1. Cook pasta shells according to package to al dente. Drain and set aside.
2. In a large bowl, combine cooked, shredded chicken with broccoli, cream cheese, garlic, salt, and pepper. Mix until well combined.
3. Using a 2 Tbsp cookie scoop, fill each pasta shell with a scoop of chicken mixture.
4. In a large baking dish, pour one jar of alfredo sauce in the bottom of the dish. Add a single layer of pasta shells. Drizzle remaining jar of alfredo sauce over the top and sprinkle with parmesan and mozzarella cheese. Cover dish with foil.
5. Bake in a 350°F oven for 40 minutes. Remove foil and return to oven for an additional 5-10 minutes until cheese is melted on top!

Easy Glazed Chocolate Cake Donuts

c/o Country Cleaver

Ingredients

Chocolate Cake Donuts:

• 1/3 cup Unsweetened Cocoa Powder
• 1 cup Sugar
• 1 cup Flour
• 3/4 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 whole Egg
• 1/2 cup Milk
• 1/3 cup Water
• 1/4 cup Vegetable Oil
• 1 tsp Vanilla Extract

Vanilla Bean Glaze:

• 1 cup Powdered Sugar
• 1/4 cup Milk
• 1/2 tsp Vanilla Bean Paste
• Pinch Salt

Directions

Preheat oven to 350 degrees.

In a bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda and salt.

In another bowl, whisk together the water, egg, milk, vegetable oil and vanilla extract. Combine the wet ingredients with the dry ingredients, folding together until just combined and smooth.

Spray a doughnuts baking pan with non-stick spray. Fill the donut cavities with batter. Bake the donuts for about 11-12 minutes, until a toothpick inserted into the center of the donuts comes out clean. Let them rest in the pan for one minute, before removing to a wire rack to cool completely.

For the glaze, whisk together all the glaze ingredients into a small bowl. Dip the tops of each cooled chocolate cake donut into the glaze. Once the glaze is set, serve.

Friday Foodday

Happy Friday! 
Here are my favorite recipes this week. 

The Original Hurricane
c/o The Kitchn

Ingredients
2 oz dark rum
1 oz passion fruit syrup
1 oz fresh-squeezed lemon juice

Directions

Combine all ingredients in a shaker over ice. Shake and strain into an ice-filled glass. (The original recipe calls for crushed ice, but I prefer this with cubed, since the drink doesn't get diluted as quickly.) Garnish with an orange slice and cherry.

Bourbon Mac and Cheese

c/o Food Hunter's Guide to Cuisine

Ingredients

3 Tablespoons butter
3 Tablespoons flour
6 Tablespoons bourbon
2 cups heavy cream
1 teaspoon paprika
1 teaspoon crushed red pepper
1 Tablespoon Dijon mustard
1lb pasta
6 oz Kerrygold  Aged Cheddar, grated
6 oz aged Kerrygold Skelling Cheese, grated 

Directions

Heat oven to 350. Cook pasta to al dente

Meanwhile melt butter in saucepan.  Add flour, paprika & crushed pepper. Cook constantly until smooth. Add cream a little at a time until fully incorporated. Add bourbon. Cook stirring constantly until thickened. Add 3/4 of the cheese and stir constantly until fully melted.

Combine pasta and sauce in a casserole dish. Top with the remaining cheese and bake for 30 min until golden brown and bubbly. Serve immediately.

Watergate Bundt Cake

c/o Shugary Sweets

Ingredients

FOR THE CAKE:

• 1 box white cake mix
• 1 cup canola oil
• 1 package (3 oz) instant pistachio pudding mix
• 1 cup lemon-lime soda (sprite, sierra mist, etc)
• 3 large eggs
• 1/2 cup chopped pecans

FOR THE TOPPING:

• 1 cup skim milk
• 1 package (3 oz) instant pistachio pudding mix
• 1 tub (8 oz) Cool Whip, thawed
• 1/2 cup chopped pecans
• 1 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Spray a 12cup bundt pan with baking spray, set aside. I love this pan, never fails on me when I flip my cake out!
2. In a large mixing bowl, beat cake mix, oil, pudding, eggs and lemon lime soda on medium spead until well blended (about 3 minutes). Fold in pecans.
3. Pour batter into bundt cake pan. Bake for 45 minutes, until edges are lightly browned. Remove from oven and cool in pan about 5 minutes. Flip onto a wire rack and cool completely.
4. For the frosting, whisk the milk and pudding mix together. Refrigerate for about 5 minutes. When ready to frost cake, fold the Cool Whip into the pudding mixture. Spread generously over the cake. Using your hand, press the pecans and coconut to the sides of the cake. ENJOY. Store covered in the refrigerator for up to 3 days.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

The Greyhound
c/o The Kitchn

Ingredients
Ice
3 ounces freshly squeezed grapefruit juice, preferably Ruby Red
2 ounces vodka
Grapefruit wedge, for garnish

Directions
Fill a lowball glass with ice. Add the grapefruit juice and vodka and stir to combine. Garnish with the grapefruit wedge.

Copycat Panera Broccoli Cheese Soup
c/o Shugary Sweets

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
• 2 1/2-3 cups broccoli florets, chopped small
• 1 1/2 cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese

Directions

1. 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).
2. 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.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Valentine's Surprise Cugar Cookie Stacks

c/o Country Cleaver

Ingredients

Cookies

• 2 Packages Pillsbury Sugar Cookie Dough
• 1 cup Valentine Colored M&M Candies

Frosting

• ½ cup Butter, room temperature
• ½ cup Shortening
• 1 tsp Vanilla Extract
• 5-6 tsp Milk
• Pinch Salt
• 4 cups Powdered Sugar, sifted
• 
  
• Decorating Accessories

1 − 3" Heart Shaped Cookie Cutter

1 − 1" Round Cookie Cutter

Assorted Food Colorings - Pink, Red, etc

1/4 cup Red/Pink/White Assorted Sprinkles

Directions

Pre-heat oven, slice cookies and place on prepared baking sheet. Bake according to package directions. Remove cookies from sheet. Cut a 1-inch hole out of every other sugar cookie using the 1-inch round cookie cutter, while still warm. Remove center and set cookies aside to finish cooling. Discard (or eat) the center cut out of the rest of the cookies.

For Frosting

In stand mixer or with hand mixer in a large bowl, beat together the butter and shortening until smooth and combined. Add in vanilla extract, pinch of salt and 5 teaspoons of milk. Slowly mix in powdered sugar and beat until combined and smooth. If the frosting is to thick, add in additional teaspoon of milk so that is a spreadable consistency.Divide the frosting into small bowls and tint in desired colors. *Note* If the frosting doesn't immediately turn the desired color after repeated attempts to darken the frosting, let it rest and it will darken as it sets. Place into separate piping bags.

To Assemble

For the bottom cookie, use a whole cookie. Pipe around the outer edge of the cookie and top with a cookie ring. Repeat the piping process with another cookie ring. With two cookie rings attached to a bottom cookie, fill the center well with M&M's. Pipe a frosting ring around the edge of one full-cookie and place on top to cover the M&M wells. Frost the top cookie as desired. Dip frosting side down into sprinkles, then top onto cookie stack to complete. Serve immediately.