Cheese Ball - Shaped like a pumpkin

 Ingredients:

1 8 oz block cream cheese (softened to room temperature)

1 8 oz tub vegetable cream cheese

2 tbsp Hidden Valley Ranch Spicy Ranch mix

3 green onions sliced

1 red pepper finely diced (save the stem)

2 cups shredded sharp cheddar cheese divided use

Instructions:

Using an electric or stand mixer, combine both cream cheeses.

Then stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix, green onion, red pepper and one cup shredded cheddar cheese.

Spread out a large sheet of Glad ClingWrap.

Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.

Then top with cheese ball mixture.

Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with cling wrap.

Two layers of cling wrap work best. It needs to be well-wrapped and wrapped tightly. Now, time to wrap it up with four large and wide rubber bands.

We don't want any cheese ball mix squeezing out while we're putting on the rubber bands. I had to double wrap each rubber band to get those long indentations we're looking for to make the pumpkin shape.

Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.

When ready, cut off the rubber bands and carefully remove the cling wrap.

Then add on the red pepper stem to the top. Just gently push it in there.

Serve with your favorite buttery crackers.

To red the full blogpost: https://www.thecountrycook.net/pumpkin-shaped-cheese-ball/

Million Dollar Chicken Bake

• 2 lbs boneless, skinless chicken breasts thinly cut or pounded
•  6 oz cream cheese softened
•  1/4 cup mayonnaise
•  1/2 cup crispy bacon crumbled (about 8 slices)
•  1/2 cup green onions chopped (about 4 onions)
• 1.5 cups colby jack cheese shredded

Garnish

•  crumbled bacon
•  green onions

Instructions

• 1. Preheat the oven to 350˚F
• In a medium sized bowl, mix cream cheese, mayo, bacon crumbles, green onion and half of the cheddar cheese together until combined.
• Place the chicken breast in a baking dish and spread the cheese mixture over the chicken. Top with remaining cheddar cheese.
• Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temperature)
• Garnish with additional bacon and green onions and serve hot!

 taken from easyfamilyrecipes.com

Tiffany 2020

Peach Lemonade

Ingredients

4 cups water 

2 cups coarsely chopped peaches 

3/4 cup sugar 

1 cup lemon juice (about 6 lemons) 

4 cups ice

1 peach, pitted and cut into 8 wedges

Directions

Step 1

Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.

Step 2

Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.

Taken from: https://www.myrecipes.com/recipe/peach-lemonade

Chocolate croissants

I am going to put a link to the YouTube video that I watched about 10 times. Here are the notes that I took from the video and his recipe. You'll definitely want to watch it. These notes may not make sense.

I made two batches of dough. I cut and baked one the day before recipe club and let the other batch rest in the fridge overnight. The one I let sit overnight definitely made a better croissant. The extra 24 hours made a big difference.

This is the link for the dough and plain croissants

https://foodwishes.blogspot.com/2017/12/croissants-slightly-easier-than-flying.html?m=1

Here is the tutorial for the chocolate ones.

https://foodwishes.blogspot.com/2018/01/chocolate-croissants-but-just-barely.html?m=1

Swiss Roll

Copied from: https://sallysbakingaddiction.com/chocolate-cake-roll/

Ingredients

4 large eggs, separated

1/3 cup (65g) granulated sugar

1/3 cup (65g) packed light or dark brown sugar

1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder

1/4 cup (60g) unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 cup (62g) all-purpose flour

1/4 cup (20g) natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*

1 teaspoon baking powder

1/4 teaspoon salt

Vanilla Whipped Cream

1 cup (240ml) cold heavy cream or heavy whipping cream

3 Tablespoons (38g) granulated sugar or confectioners’ sugar

1 teaspoon pure vanilla extract

optional: 2 Tablespoons marshmallow creme (“Fluff”)

Chocolate Topping

1/2 cup (120ml) heavy cream or heavy whipping cream

one 4 ounce bar (113g) semi-sweet chocolate, finely chopped

optional for glossy shine: 1 teaspoon light corn syrup

Instructions

Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll!

Make the cake: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes.

Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites! Batter will be very light.

Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake!

Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2-3 hours.

Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.

Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.

Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.

Make the ganache topping: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.

Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.

Cover leftover cake and store in the refrigerator for up to 3 days.

Baked Barbecue Ribs

COPIED FROM:

HTTPS://WWW.BREEZYBAKES.COM/OVEN-BAKED-BARBECUE-PORK-RIBS/

INGREDIENTS

•             2 racks of pork ribs

•             2 teaspoons liquid smoke

•             2 teaspoons salt

•             1 teaspoon garlic powder

•             1 teaspoon onion powder

•             1 teaspoon paprika

•             1 teaspoon chili powder

•             ¾ teaspoon pepper

•             ⅛ teaspoon cayenne pepper

•             ¼ cup dark brown sugar

•             ½ cup favorite barbecue sauce

DIRECTIONS

1.            Preheat oven to 275 degrees if baking right away. Otherwise, prepare meat and let marinate in fridge for 2-4 hours.

2.            To prepare meat, remove from package and pat dry with a paper towel. Remove thin layer of membrane on the back side of the ribs where the bones are (clickable link for explanation in body of post).

3.            In a small bowl, combine salt, garlic powder, onion powder, paprika, chili powder, pepper, and cayenne pepper. Stir to mix evenly.

4.            Drizzle 1 teaspoon of liquid smoke over each rack of ribs. Divide spice mix between both racks and rub all over ribs, front and back. Divide brown sugar between both racks and rub all over ribs.

5.            Lay out two long sheets of heavy duty foil and place a rack on each sheet, bone side down. Place another layer of foil over the top of each rack of ribs. Tightly roll the edges closed so that your ribs are completely covered by the foil. Place the ribs side by side on a large baking sheet with a lip on all sides.

6.            Place ribs in fridge to marinate for 2-4 hours or cook in oven at 275 degrees for 3-3½ hours until meat is tender and pulls away from the bone easily.

7.            Remove racks from foil and discard drippings. Place racks on baking sheet, fleshy side up, and spread ¼ cup or more (depending on preference) of barbecue sauce over tops of each rack of ribs. Broil in the oven for 3-5 minutes or until sauce becomes sticky and caramelized.

Salted Carmel Bars

2 cups salted butter, room temperature
1 cup granulated sugar
1½ cups powdered sugar
2 tablespoons vanilla extract
4 cups all purpose flour
For the Filling:

14 ounces soft caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
1/2 teaspoon vanilla
optional – 1 tablespoon coarse sea salt

To Make the Crust:

Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.
Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.
Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.
To Make the Filling:

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.
Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
Let cool completely before cutting into squares.

Crusty Italian Parmesan Bread

Crusty Italian Parmesan Bread

Ingredients

• 3-4 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp dry active yeast
• 1-1/2 cups lukewarm water 115 degrees is perfect
• 1 tbsp Parmesan cheese
• 1 tbsp granulated garlic 
• 1/2 tsp onion powder  
• 1/2 tsp basil
• 1/2 tbsp parsley

Instructions

• In a medium size bowl, combine 3 cups of the flour, salt, yeast & water & mix with a wooden spoon until fully combined
• Place plastic wrap over the top of the dough (touching the dough- not just covering the top of the bowl)
• Set aside in a warm, dark place to rest at least 8 hours (up to about 24 hours)
• Remove dough from bowl & place on a well-floured surface & work into a ball (if it's too wet or sticky you can work more flour in- but it should not be too firm)
• Allow to rest approx 30 minutes
• Place cast iron dutch oven with lid in oven & preheat oven to 450 degrees
• Carefully remove once preheated & spray bottom with cooking spray
• Place dough in pot, slash the top several times
• Sprinkle with cheese, granulated garlic, onion powder, basil & parsley
• Cover & bake 30 minutes
• Remove lid & bake an additional 10-15 minutes or until golden & brown
• (you know it's done if it sounds hollow when tapped with your fingernail)
• Cool slightly before serving
   
  Tiffany
  Taken from kleinworthco.com
  2020

Fresh Berry Salsa & Cinnamon Sugar Chips

Fresh Berry Salsa & Cinnamon Sugar Chips

Cinnamon Sugar Chips

1 pkg. flour tortillas

2 Tbsp. sugar

1 tsp. cinnamon

Preheat oven to 400 degrees.  Combine sugar and cinnamon in a small prep bowl.  Lightly spray tortilla with water using a spray bottle and sprinkle the sugar mixture over it.  Using a pizza cutter, cut each tortolla into 8 wedges; place ina a lignle layer on a baking sheet or stone.  Bake 8-10 minutes or until lightly browned on the edges.  Remove to a cooling rack and cool completely.

Fresh Berry Salsa

1 cup raspberries (fresh or frozen)

2 peaches )fresh or frozen)

2 kiwis

1 lime

2 tsp. lime juice

1 tsp. lime zest

1 tsp. sugar

Chop up the peaches (I use a food chopper) combine with the raspberries.  Slice the kiwis )I use an egg slicer) and then quarter the slices.  Zest the lime ad squeeze 1 tsp. of the juice into the salsa.  Mix in tsp. sugar.  Serve with the cinnamon sugar chips. 

Tiffany

2020