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Recipes
Mascarpone-Pesto Chicken Rolls
By 1For_Him
Prep: 20 min. Bake: 35 min
- 4 * 4 boneless skinless chicken breast halves (6 ounces each)
- 3/4 * 3/4 teaspoon garlic salt
- 1/2 * 1/2 cup Mascarpone cheese
- 1/4 * 1/4 cup prepared pesto
- 1 * 1 egg
- 2 * 2 teaspoons water
- 1 * 1 cup seasoned bread crumbs
- 8 * 8 teaspoons butter, melted, divided
- 8 * 8 ounces uncooked fettuccine
- * Fresh basil leaves, optional
Paradise Macaroons - Alton Brown's
By 1For_Him
From the Food Network 12 Days of cookies
- 16 ounces sweetened flaked coconut
- 2 ounces sweetened condensed milk
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
- 4 egg whites
- 5 ounces granulated sugar
- 12 ounces semi-sweet chocolate chips
- 1 ounce vegetable shortening
- 2 ounces salted macadamia nuts
Biscuits for the freezer
By 1For_Him
Freezer meal ideas! - Can be baked straight from the freezer
- 1 pkg dry yeast
- 5 T water
- 1 tsp sugar
- 4 cups flour
- 1 cup whole wheat flour
- 3 T sugar
- 1 T baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, softened
- 1 1/3 cups buttermilk
- 1/4 cup melted butter
Lemon Rolls
By 1For_Him
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon peel and salt
- ICING:
- 2-1/2 to 3 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/3 cup butter, cubed
- 1/4 cup water
- 2 eggs
- 3/4 cup lemon curd
- 1 egg, lightly beaten
- 1/2 cup chopped walnuts, optional
- 1/2 cup confectioners' sugar
- 1 teaspoon water
- 1 teaspoon lemon juice
- 1/4 teaspoon grated lemon peel
Brown Sugar Butterscotch Cupcakes
By 1For_Him
To make the butterscotch: In a medium saucepan over medium heat, melt the butter
- Butterscotch Sauce:
- 1/4 cup (60g) unsalted butter
- 3/4 cup (150g) packed light brown sugar (or dark brown)
- 3/4 cup (180ml) heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Brown Sugar Cupcakes:
- 1 and 2/3 cup (210g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) packed light brown sugar (or dark brown)
- 1/2 cup (1 stick or 115g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/4 cup (60 grams) yogurt or sour cream*
- 3/4 cup (180 ml) milk*
- 1 Tablespoon (15 ml) vanilla extract
- Vanilla Frosting:
- 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
- 3-4 cups (360-480g) powdered (confectioners') sugar
- 1/4 cup (60 ml) heavy cream*
- 2 and 1/2 teaspoons vanilla extract
- salt, as needed
Truffles
By 1For_Him
To make more festive looking, put truffles in mini paper baking cups
- Variation 1:
- 3/4 C. Heavy Cream
- 1 Bag Semisweet Chocolate Chips
- 1 Bag Milk Chocolate Chips
- 2-3 Tbs. Shortening
- 1 1/2 Tbs. Orange Extract
- 1/2 tsp. Vanilla Extract
- Variation 2:
- 1 1/2 T vanilla
- chopped toasted hazelnuts
- Other optional ingredients:
- cocoa powder
- coffee
- chopped nuts - pecans, almonds, etc.
- hazelnut flavoring
- toasted coconut
Butterscotch Pudding - Homemade
By 1For_Him
In a pan combine sugar and cornstarch
- 1 cup brown sugar
- 3 tablespoons cornstarch
- 2 eggs
- 1/8 teaspoon salt
- 2 cups milk
- 3/4 cup butterscotch chips (If you are gluten free be sure to check the ingredients not all are gf)
Cinnamon Bubble Buns
By 1For_Him
You can mix the dough, knead it, place it in a large bowl, cover the top of the bowl securely, and refrigerate it f...
- Sour cream yeast dough:
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/4 cup (2 fl ounces/60 ml) warm water (100 to 110 degrees F)
- 3 tablespoons unsalted butter, melted and cooled
- 2/3 cup (5 1/2 ounces/155 grams) sour cream
- 3 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (1 1/4 ounces/320 grams) all-purpose flour, plus 1 to 2 tablespoons for kneading, if necessary
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Cinnamon-sugar coating:
- 1/3 cup firmly packed (2 1/4 ounces/65 grams) light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- Translucent vanilla glaze:
- 1 1/4 cups (4 3/4 ounces/135 grams) powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
Chili Nacho Supper
By 1For_Him
In a Dutch oven, cook the beef until no longer pink; drain
- * 2-1/2 pounds ground beef
- * 3 cans (15 ounces each) Hunt’s® Tomato Sauce
- * 2 cans (15 ounces each) pinto beans, rinsed and drained
- * 1 can (10 ounces) diced tomatoes and green chilies, undrained
- * 2 envelopes chili mix
- * 2 pounds process cheese (Velveeta), cubed
- * 1 cup heavy whipping cream
- * 2 packages (16 ounces each) corn chips
- * Sour cream
Caramel Apple Brownie Cheesecake
By 1For_Him
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted a...
- Cheesecake:
- 3/4 cup chopped pecans
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, divided
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups peeled and diced Granny Smith apples
- Caramel Apple Topping:
- 1/4 cup butter
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- 5 large Granny Smith apples (about 2 1/2 lb.), peeled and cut into 1/2-inch-thick wedges
- Caramel Sauce:
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
- 1/4 cup honey