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Recipes
No Bake Chocolate Peanut Butter Cookies
By cooksalot
24 BARS TOTAL TIME: 40 minutes PREP TIME: 10 minutes These no-bake bars come together in minutes and are so easy a ...
- INGREDIENTS:
- 24 24 BARS TOTAL TIME: 40 minutes PREP TIME: 10 minutes
- These no-bake bars come together in minutes and are so easy a kid can make them. And they taste better than a peanut butter cup!
- 12 tablespoons 12 tablespoons unsalted butter, melted
- 2 cups 2 cups crushed pretzels (rods or twists)
- 1 1/2 cups 1 1/2 cups powdered sugar
- 1 1/4 cups 1 1/4 cups creamy peanut butter, divided
- 1 1/2 cups 1 1/2 cups milk or semi-sweet chocolate chips
- DIRECTIONS:
- Line a 9×13” pan with foil and spray with cooking spray.
- Place melted butter, pretzels, powdered sugar, and 1 cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
- These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is. The chocolate will get melty if it’s too hot, so use your judgement on where you should store them.
Spaghetti with Garlic Sauce
By cooksalot
To start, you’ll want to sauté your aromatic onion and garlic mixture with rosemary in olive oil
- 1 (12 -16 ounce) package Barilla spaghetti
- 1 medium yellow onion, chopped fine
- 3 garlic cloves, chopped fine
- 3 tablespoons Bertolli olive oil
- 1 stalk fresh rosemary, chopped
- 1 teaspoon truffle oil (white or black)
- 1 ⁄4cup grated fresh parmesan cheese, good quality
PULL-APART CHEESY GARLIC BREAD
By cooksalot
Preheat oven to 350º F
- 1 large loaf sourdough bread
- 1 cup mozzarella cheese, grated
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup green onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons poppy seeds
Cowboy Casserole
By cooksalot
Spray a slow cooker with non-stick spray
- 1 (32-oz.) bag tater tots (not thawed)
- 1 lb, ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 (1.5-oz.) pkg. taco mix (I use mild McCormick)
- water (add the amount of water to the meat that the taco mix says to add, 3/4 cup is what my packet said)
- 1 cup sour cream (the original recipe provider used Tillamook premium sour cream, but I imagine that whatever you have on hand will do just fine)
- 1 (8-oz.) pkg. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
- 1/8 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- diced tomatoes for servings (about 2 small tomatoes)
Alton Brown Breakfast Carbonara
By cooksalot
Combine the orange zest, parsley and bread crumbs in a small bowl and set aside
- 1 tablespoon grated orange zest
- 1/4 cup flat-leaf parsley leaves, finely chopped
- 1/4 cup fresh bread crumbs
- 1 tablespoon kosher salt
- 8 ounces dried linguine, preferably whole wheat
- 2 teaspoons olive oil
- 8 ounces breakfast sausage, either bulk or removed from its casings
- 2 scallions, thinly sliced
- 4 large eggs, room temperature
- 3 ounces Pecorino Romano, finely grated
- 1 teaspoon freshly ground black pepper
Bacon Onion Butter
By cooksalot
20 MINUTES ACTIVE; 1 HOUR INACTIVE TO PREPARE, SERVES 12-16
- 1 cup (2 sticks) butter, softened
- 10 strips bacon, diced
- 1/3 cup onion, finely diced
- 1 tablespoon worcestershire sauce
- 1 teaspoon freshly ground pepper
FRIED SALAMI PROVOLONE-STUFFED HOT DOG
By cooksalot
Preheat 3-inches of canola oil in a Dutch oven to 345ºF
- HOT PEPPER RELISH:
- 6 Kosher beef hot dogs (sliced lengthwise keeping the hot dog in one piece)
- 6 slices sharp provolone cheese
- 12 slices salami
- 6 potato hot dog buns (toasted)
- canola oil (for frying)
- toothpicks (to secure)
- 2 tablespoons olive oil
- 2 jalapenos (stems removed, roughly chopped)
- 2 red bell peppers (stems and seeds removed, roughly chopped)
- 2 cloves garlic (peeled)
- 1/2 red onion (peeled, roughly chopped)
- 5 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon Kosher salt
Swedish Meatballs
By cooksalot
For the Meatballs: Cover 2 large cooking sheets with foil and spray the foil with cooking spray
- For the Sauce:
- 1/3 cup regular breadcrumbs (I use Progresso Plain)
- 1/2 cup milk
- 2 tablespoons cream
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 tablespoon minced fresh parsley
- 1 tablespoon butter
- 1 tablespoon oil
- 1/2 medium yellow onion, minced
- 1 large clove garlic, minced
- 1 pound ground chicken or pork
- 1 1/2 pound ground chuck
- 6 tablespoons butter
- 1/3 cup all-purpose flour *See NOTE for an optional thickener.
- 1 (14.5 oz) less sodium beef broth
- 1 (14.5 oz) less sodium chicken broth
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 teaspoon Beef Instant Bouillon Granules (I use Wyler’s)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- Salt, if needed. Taste first.
- 1-2 tablespoons minced fresh parsley
- Optional: Lingonberry Jam or Cranberry Sauce
Parmesan Roasted Potatoes
By cooksalot
Preheat oven to 400º F and grease baking dish with olive oil
- Dip:
- 1 1/2 pounds baby potatoes, halved
- 1/2 cup parmesan cheese, finely grated
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/8 teaspoon chili powder
- 1/2 cup sour cream
- 1-2 tablespoons lemon juice
- Fresh chives, finely chopped
Buttermilk Blueberry Breakfast Cake
By cooksalot
1. Preheat oven to 350F. Grease a 9-inch square baking pan with butter, or coat with nonstick cooking spray
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons finely grated lemon rind
- 7/8 cup plus 1 tablespoon sugar, divided
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 cup buttermilk