Baked Egg Roll Recipe

Baked Egg Roll Recipe

Baked Egg Roll Recipe

Ingredients
  • 2 cups cooked chicken, small dice
  • 2 cups cabbage, shredded
  • 1 cup carrots, small dice
  • 2 green onions, sliced
  • 1 teaspoon garlic, minced
  • 1 small can canned water chestnuts
  • 1 can bean sprouts
  • 3 Tablespoons vegetable oil, for sauteing
  • Cooking spray
  • 16 egg roll wrappers
  • 4 teaspoons cornstarch
  • 1 Tablespoon water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon rice vinegar
  • ¼ teaspoon ground ginger
  • 1 egg white, beaten
Instructions
  1. Preheat oven to 400˚ and lightly coat a baking sheet with cooking spray.
  2. In a large pot, heat the 3 T. vegetable oil over medium heat. Add cooked chicken and vegetables and saute for about 5 minutes or until vegetables start to soften. In the meantime, in a small bowl, whisk together cornstarch, water, soy sauce, vegetable oil, rice vinegar, and ground ginger. Add sauce mixture to pot. Cook 2-3 minutes longer. Remove from heat and let slightly cool.
  3. Open egg roll wrappers and keep covered with a damp paper towel while working with them, they tend to dry out quickly. Place wrapper at a diamond shape on your workspace (1 corner pointing toward you). Add ⅓ cup of veggie mixture in the middle of wrapper. Fold side corners in to meet in the middle. Pull bottom corner up over the side corners. Moisten top corner with beaten egg white and continue to roll up wrapper (try to keep the roll tight). Repeat will all remaining egg roll wrappers.
  4. Place egg rolls seam side down on prepared baking sheet. When finished, lightly spray the tops of the egg rolls with cooking spray. Bake for 6 minutes, turn egg rolls over and continue baking an additional 6 minutes or until browned.

Garlic Lime Chicken Kabobs Recipe

Garlic Lime Chicken Kabobs Recipe

Garlic Lime Chicken Kabobs Recipe

Ingredients
  • 4 boneless, skinless, chicken breasts, cut into 1½” pieces
  • ¼ cup extra virgin olive oil
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-2 teaspoons Sriracha hot sauce (optional)
  • skewers
Instructions
  1. Place the chicken in a zip lock bag and set aside.
  2. Combined olive oil, lime juice, garlic, salt, pepper and hot sauce.
  3. Pour mixture into bag with the chicken and let marinate in the refrigerator for 2-8 hours.
  4. Remove chicken from marinade and thread onto skewers.
  5. Preheat your grill to medium-high heat and cook the chicken kabobs for 10-15 minutes, turning occasionally.

Homemade Freezer Stir-Fry Recipe

Homemade Freezer Stir-Fry Recipe

Homemade Freezer Stir-Fry Recipe

Ingredients
  • 4 cups fresh vegetables
  • 2 large chicken breasts
  • 1 batch of marinade
Instructions
  1. Wash and prepare vegetables by chopping into bite sized pieces. Blanch veggies in a pot of generously salted boiling water. Remove blanched veggies from water with a slotted spoon or fine strainer. Spread out veggies on parchment lined cookie sheets and let cool completely. Place in a freezer for 2-3 hours or until frozen solid. Remove from freezer and break up frozen veggies with hands. Place in a gallon sized freezer safe bag.
  2. Chop up chicken breasts into bit sized pieces. Place chicken, along with 3-4 tablespoons of marinade in a sandwich sized bag. Seal bag and place in gallon sized bag with the frozen veggies.
  3. Pour remaining marinade in a sandwich sized bag and place in gallon sized bag with chicken and veggies. Remove as much air as you can and seal bag. Place back in freezer until ready to make.
  4. To cook: Remove frozen chicken and marinade and let thaw completely. Stirfry meat with a little oil in a wok or large skillet for a few minutes until cooked through. Add in frozen veggies and the marinade and cook on high, stirring frequently for 3-5 minutes or until all the veggies are heated through and meat is no longer pink in the center.
  5. Serve on its own or with a side of rice.

Homemade Granola Cereal Recipe

Homemade Granola Cereal Recipe

Homemade Granola Cereal Recipe

Ingredients
  • 3 cups honey
  • 1 cup butter, melted
  • 10-11 cups rolled oats (not quick-cooking)
  • ½ cup flaxseed
  • ⅓ cup slivered almonds
  • 1 cup pecans, chopped
  • 1 bag flaked coconut
  • 1 teaspoon vanilla
  • Cinnamon, to taste
Instructions
  1. Preheat oven to 300 degrees F.
  2. Combine all ingredients together in a large bowl and mix with a wooden spoon until everything is evenly coated.
  3. Spread out in an even layer on a baking sheet. Bake, stirring after every 15 minutes until the granola is very light golden brown. It should take 20-30 minutes.
  4. If you like your granola crunchier with a toastier flavor, bake it a little longer, keeping a close eye on it – if it gets dark it will taste burnt.
  5. Will keep for two weeks in an airtight container.

Freezer Cheesy Potatoes Recipe

Freezer Cheesy Potatoes Recipe

Freezer Cheesy Potatoes Recipe

Ingredients
  • 1 Stick of Butter
  • 8 Tablespoons Flour
  • 1 teaspoon Celery Salt
  • 1 teaspoon Onion Salt
  • 1½ Cup Chicken Stock
  • 1 Cup Milk
  • 4 Cups Shredded Cheddar Cheese, divided into 2 cups
  • 9 Cups Frozen Shredded Potatoes
  • 1 teaspoon Garlic Powder
  • 1 Cup Sour Cream
Topping
  • 1 Cup Corn Flakes, crushed
  • ½ Cup Panko Bread Crumbs
Instructions
  1. In a large pot, melt stick of butter, add celery salt, onion salt, and flour and stir continuously until smooth, bubbly, and golden brown-that’s a roux.
  2. While stirring, add chicken stock to your roux, mix well and add milk. Bring almost to a boil.
  3. Remove from heat, add 2 cups cheddar, mix well.
  4. In the same pot, thoroughly combine potatoes, rest of the cheese, garlic powder, and sour cream to the roux. Spread evenly in 9×13 pan.
  5. In a small bowl combine crushed corn flakes and panko. Sprinkle evenly over the top of the potatoes.
  6. Bake, uncovered, at 350˚ for 45 minutes or until crispy and golden brown on top.
  7. Let rest for 10 minutes before serving.

Country Oatmeal Bread Recipe

Country Oatmeal Bread Recipe

Country Oatmeal Bread Recipe

Ingredients
  • 1 cup oats
  • 2 cups water
  • ⅔ cup brown sugar, heaping firmly packed
  • 3 tablespoons oil
  • 2 packages yeast (or about 2 tablespoons)
  • ⅓ cup very warm water
  • pinch of sugar
  • 5 cups flour
Instructions
  1. Boil water and pour over oats. Let cool until lukewarm. Add brown sugar and oil. Dissolve yeast in ⅓ C water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour, and knead by hand til dough is smooth. Leave dough in same bowl, cover with a towel, and let raise for 1 hour. Divide dough and form into two loaves. Grease bread pans and sprinkle with oats. Place loaves into pans. Let raise again, then bake at 350F for 35 minutes. Butter tops after baking while still hot.

Peppermint Brownie Trifles Recipe

Peppermint Brownie Trifles Recipe

Peppermint Brownie Trifles Recipe

Ingredients:

PEPPERMINT CHEESECAKE BROWNIE BITES

  • 1 cup (2 sticks) butter
  • 4 ounces semisweet chocolate bars, chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 12 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon peppermint extract

TRIFLES

  • peppermint brownie bites
  • 1/2 cup hot fudge topping
  • 1 (8oz.) tub cool whip, thawed
  • 1/2 cup candy canes, crushed
  • 6 PEEPS® Chocolate Dipped Candy Cane Flavored Chicks

Instructions

  1. Preheat oven to 350F degrees. Line 9×13 inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.

MAKE THE BROWNIES:

  1. In a medium bowl, melt butter and chopped semisweet chocolate together. Let cool slightly.
  2. Stir in sugar and eggs.
  3. Whisk in flour, cocoa powder, and salt.
  4. Pour brownie batter into prepared pan. Set aside.

MAKE CHEESECAKE:

  1. Using an electric mixer, beat cream cheese, sugar, egg and peppermint extract until smooth.
  2. Swirl the cream cheese mixture into the brownie batter in the pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.

MAKE THE TRIFLES:

  • In 6 small dessert cups, alternately layer brownie bites, hot fudge topping, whip cream, and crushed candy canes, ending with whip cream, crushed candy canes, and a PEEPS® Chocolate Dipped Candy Cane Flavored Chick. Serve immediately.

Peppermint White Hot Chocolate Recipe

Peppermint White Hot Chocolate Recipe

Peppermint White Hot Chocolate Recipe

Ingredients

  • 4 cups of milk of your choice
  • 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract (or more/less to taste)
  • optional toppings: whipped cream, crushed peppermints, marshmallows

Instructions

  1. Stir the milk and chopped white chocolate together in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the chocolate is melted.  (Do not let it come to a boil or let the chocolate burn on the bottom.)  Remove from heat and stir in vanilla and peppermint extract.

Sangria Sorbet Recipe

Sangria Sorbet Recipe

Sangria Sorbet Recipe

Ingredients
  • 1 750 ml bottle cabernet blend, divided
  • 1 oz chambord (optional)
  • 1 cup raspberries, plus more to serve
  • 1 cup blueberries, plus more to serve
  • 1 cup strawberries, sliced, plus more to serve
  • 2 tangerines, peeled and divided into sections
  • 2 cups orange juice
  • 1 pack gelatin
  • 1 cup sugar
Instructions
  1. Combine all ingredients except the 1 pack gelatin and sugar. Mix well. Refrigerate overnight or at least 3 hours.
  2. Strain the fruit out of the sangria mixture add the fruit and a splash of the sangria to a blender. Blend until smooth, and then strain into a large bowl through a fine mesh sieve to remove any seeds. Discard the seeds and solids.
  3. Mix ½ of the sangria liquid in with the fruit puree and sprinkle with the gelatin. Set aside.
  4. Heat the remaining ½ of the sangria liquid and 1 cup of sugar in a medium pot, and bring to a boil. Let sugar dissolve, stirring occasionally, and reduce to a simmer. Simmer until reduced by ½, about 20 minutes.
  5. Pour the hot sugar mixture over the fruit and gelatin mixture and whisk quickly to combine. Continue to whisk until the gelatin is completely dissolved. Chill for at least 4 hours.
  6. Churn in the ice cream maker according to sorbet settings, or until the consistency is like a thick smoothie. Pour the mixture into a baking dish and transfer to the freezer until completely frozen, at least 3 hours.
  7. Scoop and serve with extra berries, to garnish

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
  • 1 1/2 cups barbecue sauce, or as needed to marinate and coat chicken (I used a sweeter, mildly spicy, Carolina Gold version)
  • 3 large potatoes, diced into 1/2-inch pieces and peeled if desired (I used 2 peeled sweet potatoes and 1 unpeeled Russet potato)
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste

Instructions:

  1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside.
  2. Place chicken thighs in a large ziptop bag, cover with barbecue sauce, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
  3. To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle with olive oil, evenly sprinkle with salt and pepper, and toss to coat evenly.
  4. Add the chicken thighs (skin-side up) over the top of the potatoes. Spoon marinade from the ziptop bag over the top of each piece of chicken for a thick and generous coating. Bake for about 35 to 40 minutes, or until chicken registers an internal temp of 165F. Exact cooking times will vary based on size of chicken thighs and potatoes. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days. Reheat gently as necessary.

Snickers Dip Recipe

Snickers Dip Recipe

Snickers Dip Recipe

Ingredients

  • 4 ounces milk chocolate, melted and cooled for 10 minutes
  • 12 ounces cream cheese, softened to room temperature (I used light cream cheese)
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup salted peanuts, roughly chopped if desired
  • 1 heaping cup Snickers, diced small plus 3 tablespoons for garnishing (I used four 1.86-ounce full-size Snicker bars; 3 1/2 bars in the dip and 1/2 bar for garnishing)
  • pinch salt, optional (to balance the sweetness)
  • 1/3 cup caramel sauce or salted caramel sauce (storebought or homemade)
  • graham crackers, Nilla wafers, Oreo cookies, etc. for serving

Instructions

  1. To a medium, microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stir until smooth and set aside to cool.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric handheld mixer), add the cream cheese, confectioners’ sugar, and beat on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Stop to scrape down the sides of the bowl as necessary.
  3. Add the vanilla and beat on medium-high speed to incorporate, about 30 seconds.
  4. Add the peanuts, 1 cup Snickers, optional salt, and stir in by hand.
  5. Add the cooled milk chocolate, caramel sauce, and fold to incorporate using a spatula. Don’t overmix because you want to see swirls of white, chocolate, and caramel.
  6. Turn dip out into a serving bowl, evenly sprinkle with about 3 tablespoons Snickers, and serve immediately with graham crackers, Nilla wafers, Oreos, etc. or your favorite dippers. Dip will keep airtight in the fridge for up to 5 days.

Simple Mushroom Penne with Walnut Pesto Recipe

Simple Mushroom Penne with Walnut Pesto Recipe

Simple Mushroom Penne with Walnut Pesto Recipe

Ingredients
For the Pasta
  • 8 ounces penne pasta (I like to use whole wheat)
  • 4 tablespoons LAND O LAKES® European Style Super Premium Butter
  • 16 ounces fresh sliced mushrooms
  • ¼ cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping
For the Walnut Pesto
  • 1 cup walnuts
  • 1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • ½ to ¾ cup shredded Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste
Instructions
  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
  3. Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  4. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Coconut Curry Soup Recipe

Coconut Curry Soup Recipe

Coconut Curry Soup Recipe

Ingredients
  • 1 tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 1 knob of ginger, peeled and grated
  • 1-2 tablespoons red curry paste
  • 1-2 tablespoons turmeric
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 baby yukon potatoes
  • 2 14-ounce cans coconut milk
  • 3 cups vegetable broth
  • 24 ounces extra firm tofu
  • anything you have for fresh veggie toppings! see notes
Instructions
  1. Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)
  2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.
  3. Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.
  4. Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.
  5. Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

Glazed Peach Bread Recipe

Glazed Peach Bread Recipe

Glazed Peach Bread Recipe

Ingredients:

Peach Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 (1 stick) cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup heavy whipping cream
  • 2 cups peeled, chopped peaches (4 peaches*)

Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350F degrees. Spray a 9×5 inch loaf pan with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  3. In a medium sized bowl, using an electric or stand mixer, beat together the butter, sugars, and vanilla extract. Add one egg at a time, mixing between each egg. Beat in heavy whipping cream. Pour wet mixture into dry mixture, using a spatula to mix until just combined. DO NOT OVERMIX. Fold in peaches. Pour bread batter into prepared pan.
    Bake for 50 minutes or until toothpick inserted into the center comes out clean. Let cool completely before glazing with vanilla glaze and slicing.

To make vanilla glaze:

  1. In a small bowl, mix powdered sugar, heavy whipping cream, and vanilla extract together until a light, creamy glaze forms. Drizzle on top of cooled bread right before you are ready to serve.

Cranberry Orange Bread Recipe

Cranberry Orange Bread Recipe

Cranberry Orange Bread Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 1 large egg, beaten
  • 3/4 cup orange juice
  • 3 cups fresh or frozen cranberries, roughly chopped

Instructions:

  1. Preheat oven to 350F degrees. Spray a 9×5 loaf pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.
  3. Add egg and orange juice to crumble mixture and mix until combined.
  4. Fold in cranberries.
  5. Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack.

Candied Pecan Chex Mix Recipe

Candied Pecan Chex Mix Recipe

Candied Pecan Chex Mix Recipe

Ingredients

  • 9 cups Chex™ cereal (I used equal parts Rice Chex™, Corn Chex™ and Wheat Chex™)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 4 cups raw pecan halves
  • 2 cups pretzels
  • 4 egg whites, whisked

Instructions

  1. Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper.
  2. In a mixing bowl, whisk together sugars, cinnamon, salt and cayenne until evenly combined. Set aside.
  3. In a second large mixing bowl, combine Rice Chex™, Corn Chex™, Wheat Chex™, pecans, and pretzels.
  4. Add in the egg whites, and toss for 1-2 minutes, or until the mixture is evenly coated. Add the sugar mixture, and continue tossing until the mixture is evenly coated.
  5. Spread the mixture out evenly on the two prepared baking sheets. Bake for 20 minutes, then remove from the oven and toss the mixture for even cooking, breaking up chunks if needed. Bake for an additional 20-25 minutes, or until the mixture is crisping up and is no longer moist. (It will continue to crisp as it cools.)
  6. Remove from the oven and place on a cooling rack until the mix reaches room temperature.
  7. Break the mix up into small pieces if desired, then serve immediately or store in a sealed container for up to 2 weeks.