Vanishing oatmeal cookies

• 1 cup butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tso ground cinnamon
• 1/2 tsp salt (optional)
• 3 cups Quaker Oats quick or old fashioned
• 1 cup raisins chocolate chips or other mix ins could be used in the place of raisins

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream together butter and sugars with an electric mixer until light and fluffy, approximately 2-3 minutes. Add in eggs and vanilla and beat well to combine.
• Add in flour, baking soda, cinnamon and salt, and mix well by hand. Add in oats and raisins (or other mix ins) and mix well by hand.
• Drop dough by rounded tablespoonfuls onto a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until starting to lightly turn golden brown. Remove from oven and allow to cool on baking sheet for 1-2 minutes, then using a spatula, gently transfer cookies to a wire cooling rack to cool completely.
• Store tightly covered.

https://www.lovefromtheoven.com/vanishing-oatmeal-cookies/

Korean Ground Pork Bulgogi

1 bag (10.8 oz each) Birds Eye® Steamfresh Whole Green Beans 

1/4 cup soy sauce 

1/4 cup firmly packed brown sugar 

2 teaspoons toasted sesame oil 

1 pound ground pork or ground beef 

1 cup finely chopped onion 

1 tablespoon finely chopped garlic 

1 teaspoon grated fresh ginger or 1/4-teaspoon ground ginger 

1/2 teaspoon crushed red pepper flakes 

1 teaspoon toasted sesame seeds 

2 Green onions

2 T sour cream

1 t hot sauce

Hot cooked rice 

Microwave green beans according to package directions. 

Stir together soy sauce, brown sugar, and sesame oil in small bowl. 

Heat a large skillet over medium-high heat. 

Cook ground pork or beef with onion in skillet until browned, stirring to break up the large pieces, about 5 minutes. 

Drain meat and return to skillet. 

Add garlic, ginger, and red pepper flakes to skillet and cook until fragrant, about 1 minute. 

Pour in soy sauce mixture and cook until sauce is absorbed, about 5 minutes. 

Stir in cooked green beans.

Slice green onions.

Mix sour cream & hot sauce together.

 Garnish Korean ground pork bulgogi with toasted sesame seeds, green onions and serve over rice. Drizzle sour cream sauce over and enjoy.

Crispy Chicken legs Gluten free

 

• 8 skin-on chicken drumsticks approx. 2 pounds total weight
• 3 tbsp olive oil
• 1 Tbsp sea salt 
• ½ tsp black pepper
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp smoked or sweet paprika
• 1 Tbsp dry mustard optional

• Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.
• Add the garlic powder, onion powder, paprika, salt and black pepper to a small mixing bowl.
• Using a fork, blend the spices together.
• Add the olive oil to the spices and blend them together.
• Allow the chicken legs to come to room temperature.
• Using a pastry brush (or your hands) coat the chicken legs with the seasoning oil mixture. Make sure to coat the entire drumstick
• Place the chicken legs in a single layer on a foil-lined baking sheet, making sure to leave room between the drumsticks.
• Bake the chicken legs for 30 minutes at 400 degrees on the middle rack of your oven.
• Brush the legs with the oil that has gathered on the tray and bake 

  • for an additional 5-10 minutes, until crispy (cooking time may vary).
  • *If you use an instant-read thermometer the internal temperature must be at least 165 degrees. At this temperature and time, they should be well above that internal temp

  
  
• CAN I MAKE THESE CHICKEN DRUMSTICKS IN AN AIR-FRYER?

  Yes, you can, the only real change is cutting back on the olive oil.

  • Coat the chicken drumsticks with 1 tablespoon of olive oil.
  • Mix the seasonings together. Toss the chicken legs with the seasoning. Spray the seasoned chicken legs with olive oil spray.

  
  

  • Place the drumsticks into the air fryer basket, making sure not to crowd them.
  • Cook at 400 degrees for 10 minutes. Flip the drumsticks and cook for another 10 minutes. Remove and serve immediately.

  
  

  • https://www.askchefdennis.com/crispy-baked-chicken-legs/

Chicken salad w grapes

 Grape cleaning hack—to remove dirt and that dull film off grapes, soak them in 2 tsp salt and 2 tsp baking soda for 5 min. Use your hands to rub and encourage the film to come off. Rinse and BOOM. Clean and trust me, they taste better!⁣

⁣
Chicken salad recipe⁣
2 1/2 cups cooked chicken, chopped/shredded⁣
3 stalks celery, chopped⁣
1/2 red onion, finely chopped⁣
1 cup red grapes, cleaned and chopped⁣
1/4 cup parsley, chopped⁣
1/2 cup sliced almonds⁣
3/4 cup greek yogurt⁣
1 tb dijon mustard⁣
1 lemon, zested and juiced⁣
1 tsp salt⁣
1 tsp crackers⁣
⁣
First, chop/shred your cooked chicken and set aside. Next, chop the veggies—celery, red onion, grapes, and parsley. Add the chicken and veggies to a bowl, along with the Greek yogurt, dijon mustard, sliced almonds, lemon zest and juice, salt and pepper. Mix well and taste to adjust s/p as needed. ENJOY! This salad will stay fresh in the refrigerator for up to 4 days in a covered container.⁣

https://www.instagram.com/p/CrLheJJx6Kt/

Creme of Coconut Cake

 

https://i.pinimg.com/originals/db/b6/32/dbb63217b8cffe9f7e5b1142de36aa56.jpg

Garden vegetable spread

 Ingredients 3 packages (250 grams or 8 oz. each) cream cheese, slightly softened 6 whole green onions, finely chopped 1 large carrot, Peeled and finely diced 1 stalk celery, finely diced 1/2 red bell pepper, finely diced 1/4 cup.red onion, finely diced 2 radishes, finely diced 1 tbsp.dill chopped l (more to taste) 1 clove garlic, peeled and grated 3-4 water chestnuts, finely diced 1 teaspoon salt 1 teaspoon pepper Directions Place the 3 bricks of cream cheese in the bowl of a stand mixer (or you may use an electric mixer) beat cream cheese until creamy and lump-free. Add veggies and spices and beat until well combined. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with bagels, crackers, crostini,or use as a spread on a veggie sandwich. Note: Add more or less of any veggie/herb you'd like! Link to Recipe:Garden Vegetable Spread Prepare and chop the vegetables Place 3 bricks of cream cheese in large bowl and best until creamy and lump free Add vegetables and mix until combined Add herbs and spice and mix again. Once combined transfer to a container and store in fridge for up to 10 days

Best dip

 

• 16 oz sour cream
• Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.
• 16 oz Shredded cheese. I prefer cheddar jack but I'm sure whatever kind you want to add would work.
• A dry ranch packet. They make different flavored ones but I would go with the original.

Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it's amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.

Serve with crackers, chips or fritos or over your baked potato

Mandarin Orange fluff salad

 

• 6 ounce package orange gelatin
• 2 3 ounce package vanilla cook and serve pudding mix
• 4 cups hot water
• 8 ounces Cool Whip
• 16 ounce can mandarin oranges, drained

• Combine orange jell-o, vanilla pudding and hot water in a large saucepan.
• Bring to a boil, stirring frequently.
• Continue boiling (and stirring) until mixture turns a clear orange color (about 5 minutes).
• Pour into a large bowl and chill overnight. Alternatively, chill until set (about 4 hours).
• Combine Cool Whip with jell-o/pudding mixture (a potato masher works well for this step).
• Add mandarin oranges and stir gently.
• Refrigerate until ready to serve.

Make sure to use cook & serve pudding NOT instant

Berry Compote

Berries

Lemon juice

Sugar 

Bring to a boil

When it's foamy add a bit of butter to eliminate the foam.

Keep simmering until the berries pop

Remove from heat and let cool

It will thicken as it cools

It's best to make it the day before. Store in the fridge or freeze.

Great over ice cream, pound cake or angel food cake.

Holy Canolli Pancake at Countryside Kitchen Mahopac

 Pancakes at Countryside Kitchen

Batter Recipe
1 1/2 cup all purpose flour
1 1/2 cup buttermilk
1 egg
1/2 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

*Blend all ingredients together until smooth.

Cannoli Cream Recipe
1 lb ricotta
2 cups of powdered sugar
1/2 cup chocolate chips
1 cup heavy cream
1/2 tsp vanilla
1 t all spice
1 t cinnamon 

*Mix drained ricotta, sugar, heavy cream and vanilla into a bowl until smooth, add chocolate chips.

Pancakes are the size of like hubcaps, and the types include red velvet and the holy cannoli pancake. They make the holy cannolis with their basic batter - buttermilk, flour, an egg, vanilla, baking soda and powder, salt, sugar and vegetable oil. Lee ladles it onto the griddle, one flip, and add some of that cannoli cream. Then he rolls it up and adorns it with more cannoli cream. It's breakfast for dessert, or dessert for breakfast.

https://abc7ny.com/archive/8629414/

Buttercream frosting

 

•  1 cup Butter, slightly softened (We use Salted Sweet Cream Butter)
•  2-3 teaspoons Vanilla Extract
•  1 pound Powdered Sugar (or 4 cups)
•  1-2 tablespoons Milk (as needed)

1. Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract.
2. Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible.
3. Scrape the sides of the bowl down before moving on to the next step of the recipe.
4. Measure 1 pound of Powdered Sugar.  If you don’t have a food scale, the equivalent is 4 cups.
5. Add the Powdered Sugar to the mixing bowl. 
6. Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.
7. If the frosting is still dry or crumbly, add 1 teaspoon of Milk and mix again.
8. Taste your frosting! You are trying to determine if the consistency is correct or if it needs a tiny bit more Vanilla Extract. Depending on how it tastes, you will take the next step.  If the frosting has the right taste but is too thick, add some Milk and mix again to check to see if it is now the right consistency.  How much milk? That depends on the state of your frosting. A good rule of thumb is to add the milk a teaspoon at a time.

https://www.twosisterscrafting.com/buttercream-frosting/

Mocha butter cream frosting

 

•  1 packet Starbucks Instant French Roast Coffee (or 2 tablespoons of any Dark Roast Instant Coffee)
•  2 teaspoons Vanilla Extract
•  1 cup Butter, slightly softened (We use Salted Sweet Cream Butter)
•  1 pound Powdered Sugar (or 4 cups)
•  1 /8 cup Cocoa Powder

INSTRUCTIONS

1. Dissolve the Instant Coffee in 2 teaspoons of vanilla. Stir until the coffee crystals are completely dissolved and then allow them to steep in the vanilla for at least 15 minutes.


2. Add the butter and the coffee/vanilla mixture to a mixing bowl. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. 
3. Mix the butter and the coffee/vanilla mixture together on medium speed until thoroughly combined (about 2 minutes.)
4. Use a spatula to scrape the butter mixture down from the sides of the bowl.  
5. Measure 1 pound of Powdered Sugar. (Equivalent is 4 cups.) 
6. Add the powdered sugar to the butter mixture in the mixing bowl along with 1/8 cup of Unsweetened Cocoa Powder.


7. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. If the frosting is too dry, add 1 teaspoon of milk and mix again.
8. Taste your frosting! You want to see if the taste is right and if the consistency is correct. For taste, do you need a little extra vanilla or cocoa powder?  If it tastes great, test the consistency.  Too thick? Add some milk and mix again to check to see if it is now the right consistency.  The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. 
9. https://www.twosisterscrafting.com/the-best-mocha-buttercream-frosting/

Williamsburg Orange Cake

 2 1/2 c. flour

1 1/2 c. sugar

1 1/2 t. baking soda
3/4 t. salt
1 1/2 c. buttermilk
1/2 c. butter, softened
1/4 c. shortening
3 eggs (farm fresh eggs make all the difference)
1 1/2 t. vanilla
1 c. golden raisins, cut up
3/4 c. finely chopt walnuts
2 T. grated orange peel
Frost with Williamsburg Butter Frosting (Below)

Heat oven to 350 degrees F.
Grease and flour 3  nine-inch layer pans (I used two because it called for two, and wish I'd used a third. Fortunately, I had set them on a jellyroll pan so that the overflow was easy to clean up. I actually think the problem may have been that I beat it on high, rather than medium, and a bit too long, adding too much air.)

Measure all ingredients into bowl. Mix on low a couple minutes, then beat on medium a few more minutes. Pour into pans. Place in preheated oven.

Bake approx. 35 minutes, a little more or less. Test to see if cake is done by gently touching the center. If it springs back, it's done.

Frost with the following:

WILLIAMSBURG BUTTER FROSTING RECIPE:
1/2 c. soft butter
3 c. confectioners' sugar
3/4 T. orange-flavored liqueur or orange juice 
2 T. grated orange peel 

Blend butter and sugar. Stir in liqueur or orange juice and peel.
Beat until smooth.

Tip:  After I had frosted the cake, I covered it and put it in the refrigerator overnight. I will definitely do that another time, for it made the cake so much easier to cut, plus the flavors seemed to have had time to 'steep.'

Serve with Breyer's Natural Vanilla Ice Cream!