Chocolate Sandwich Cookies

Chocolate Sandwich Cookie Recipe

These chocolate sandwich cookies are light, full of chocolate and so fun to eat.CourseCookiesCuisineAmericanPrep Time1 hourCook Time10 minutesTotal Time1 hour 10 minutesServings24 cookiesCalories144kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 cup flour
• 3/4 tsp baking powder
• 1/8 tsp salt
• 6 oz milk chocolate chips
• 3 Tbsp butter softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla

Milk Chocolate Sour Cream Frosting:

• 3 oz. milk chocolate chips
• 2 Tbsp butter
• 1/4 cup sour cream can also use milk or whipping cream
• 1 1/2 cup powdered sugar

Instructions

Cookies:

• In a small pan heat and stir chocolate over low heat until melted or melt slowly in microwave.
• In a medium bowl beat butter on medium speed for 30 seconds.
• Add in sugar and beat until fluffy.
• Add in melted chocolate, egg and vanilla.
• Slowly add in flour, baking powder and salt.
• Divide dough into two portions and roll into a log, wrap in plastic wrap and freeze for 20-30 minutes or until dough is firm enough to handle.
• Can also chill in refrigerator for 1 hour.
• Preheat oven to 350.
• Line cookie sheets with parchment paper or lightly grease.
• Cut rolls into 1/4 inch slices and place 1 inch apart on cookie sheet.
• Bake for 8-9 minutes or until edges are set.
• Cool on sheet and then transfer to wire rack.

Frosting:

• In a medium pan combine milk chocolate chips and butter and heat, stir over low until melted. Cool for 5 minutes.
• Gradually add in powdered sugar and milk until desired consistency.
• Spread frosting on the bottom side of one cookie. Top with remaining cookie.
• Makes about 3 dozen cookies

Read Full Post »

White Chocolate Peppermint Pretzels

All you need is three ingredients to make these easy and delicious white chocolate peppermint pretzels.CourseCandyCuisineArabicPrep Time5 minutesCook Time10 minutesServings12 SERVINGSCalories239kcalAuthorLeigh Anne Wilkes

Ingredients

• 4 cups pretzels
• 8 oz. almond bark or white chocolate
• 1/2 C crushed candy cane little extra to sprinkle on top

Instructions

• Melt chocolate
• Dip pretzels into chocolate, lay on a parchment lined baking sheet.
• Sprinkle with candy cane
• Allow to set up.

Read Full Post »

Pear Cake

Pear Cake Recipe

Pear Cake is delicious taste of fall made with fresh pears and a cinnamon drizzle on top.CourseDessertCuisineAmericanPrep Time15 minutesCook Time35 minutesTotal Time50 minutesServings12Calories179kcalAuthorLeigh Anne Wilkes

Equipment

• Baking Dish (8×8)
• Measuring Spoons
• Measuring Cups

Ingredients

• 1 cup all-purpose flour
• 1/4 cup Corn Starch
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon Cinnamon
• 2/3 cup sugar
• 1/3 cup buttermilk
• 1 egg
• 1 egg white
• 1/4 cup Karo® Light Corn Syrup
• 3 tablespoons Oil corn, canola or vegetable
• 1 teaspoon Vanilla Extract
• 2 cups chopped peeled pears
• 1/2 cup chopped pecans

GLAZE: (optional)

• 1/3 cup powdered sugar
• 1 to 2 teaspoons milk
• 1/2 tsp cinnamon

Instructions

• Preheat oven to 350°F.
• Combine flour, corn starch, baking powder, baking soda, salt and cinnamon in a small bowl. Set aside.
• Whisk sugar, buttermilk, egg, egg white, corn syrup, oil and vanilla in a large bowl. Gradually stir in flour mixture until smooth. Fold in apples. Pour into a greased 8-inch square baking pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

GLAZE: Combine powdered sugar and milk; stir until smooth. Drizzle over cooled cake, if desired.

Read Full Post »

Artichoke Dip with Chopped Pecans

My favorite artichoke spinach dip recipe topped with chopped pecansCourseAppetizerCuisineAmericanPrep Time10 minutesCook Time30 minutes0 minutesTotal Time40 minutesServings12 servingsCalories289kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 Tbsp butter
• 1/2 cup finely chopped onion
• 4 cloves garlic
• 4 cups fresh spinach roughly chopped
• 14 oz. artichoke hearts one can, drained and chopped
• 8 oz. cream cheese
• 1/2 cup mayo
• 2 cups shredded cheddar cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped pecans

Instructions

• Preheat oven to 350 degrees
• In a medium pan melt the butter and saute onions and garlic until onions are soft
• Remove from heat
• Stir in artichokes, cream cheese, mayo, cheeses
• Put into an ungreased 1 1/2 Qt. dish
• Bake for 24-30 minutes or until hot and bubbly
• Remove and add chopped pecans to the top and and return to oven and bake for 10 more minutes

Read Full Post »

Grilled Caesar Salad

Grilled Caesar Salad Recipe

This Grilled Caesar Salad will quickly become your favorite way to enjoy a salad.  The lettuce is lightly grilled, warmed and charred on the outside while still staying cool and crispy on the inside.CourseSalad, Side DishCuisineAmericanPrep Time5 minutesCook Time2 minutesTotal Time7 minutesServings4 peopleCalories212kcalAuthorLeigh Anne Wilkes

Equipment

• BBQ Grill

Ingredients

• 2 hearts of romaine lettuce
• 4 tsp olive oil
• salt and pepper
• 6 Tbsp Caesar Salad Dressing
• 1 cup croutons
• 4 Tbsp Parmesan cheese grated

Instructions

• Slice hearts of romaine in half.
• Place cut side up and lightly brush cut side with olive oil.
• Salt and pepper
• Place cut side down on a hot grill for 1-2 minutes or until char marks form.
• Remove from grill onto a serving dish, grilled side up.
• Drizzle with salad dressing, sprinkle with cheese and add croutons.

Read Full Post »

Chocolate Peanut Butter Ice Cream Pie

Peanut Butter Chocolate Ice Cream Pie

The perfect no bake peanut butter chocolate pie dessert with a delicious rice krispie crust.CourseDessertCuisineAmericanPrep Time20 minutesfreezing time1 hourTotal Time20 minutesServings10 servingsCalories532kcalAuthorLeigh Anne Wilkes

Equipment

• Pie Plate (9in)
• Measuring Spoons
• Measuring Cups

Ingredients

• 1/4 cup corn syrup
• 2 Tbsp brown sugar
• 3 Tbsp butter
• 1 1/2 cups Rice Krispie cereal
• 1.5 quarts vanilla ice cream
• 1/3 cup peanut butter
• 1/3 cup fudge sauce
• 3 Tbsp corn syrup
• 15 miniature peanut butter cups quartered

Instructions

• Stir together 1/4 C corn syrup, brown sugar and butter in a saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil.
• Remove from heat.
• Pour over Rice Krispies, stirring until coated.
• Pour mixture into a greased 9 inch round pie plate form a crust. Press up on the sides.
• Stir together peanut butter, fudge sauce and 3 Tbsp corn syrup.
• Heat mixture on stove top or microwave.
• Spread a few tablespoons of the mixture on the bottom of the crust.
• Chill.
• Spoon softened ice cream into crust, spread evenly.
• Freeze until firm.
• Reheat fudge mixture if needed and spread over the top of the ice cream. If it is warm, work quickly as the ice cream will begin to melt.
• Sprinkle with chopped up peanut butter cups.
• Freeze until ready to serve
• Spread a thin layer on the bottom of the crust.

Read Full Post »

Lemon Poppy Seed Shortbread

Lemon Poppy Seed Shortbread Recipe

Delicate and delicious lemon poppy seed short bread cookies.CourseCookieCuisineEnglishPrep Time15 minutesCook Time25 minutes0 minutesTotal Time40 minutesServings12 servingsCalories128kcalAuthorLeigh Anne Wilkes

Ingredients

• 1/2 cup unsalted butter cold, cut into pieces, plus more for the pan
• 1 cup all-purpose flour spooned and leveled
• 1/2 cup powdered sugar
• 1/8 teaspoon kosher salt
• 2 teaspoons grated lemon zest
• 2 teaspoons poppy seeds

Instructions

• Heat oven to 350° F.
• Butter a 9-inch fluted removable-bottom tart pan or round cake pan
• In a food processor fitted with the metal blade, process the flour, sugar, butter, and salt until moist clumps form
• Add the lemon zest and poppy seeds and pulse once or twice just to combine
• Press the mixture evenly into the prepared pan
• Bake until lightly golden, 20 to 25 minutes
• Using a serrated knife, cut the warm shortbread into 12 wedges
• Let the wedges cool completely before removing them from the pan

Read Full Post »

Black Bean Hummus

Black bean hummus is a fun change to traditional hummus. Use black beans instead of garbanzo beans along with roasted red peppers for a delicious flavor!CourseAppetizerCuisineMediterraneanPrep Time10 minutesCook Time0 minutes0 minutesTotal Time10 minutesServings12 (1/4 cup) servingsCalories87kcalAuthorLeigh Anne Wilkes

Ingredients

• 3 15.5 oz cans black beans rinsed & drained
• 2 tsp minced garlic
• 1 8 oz jar roasted red peppers drained
• 1 tsp Garlic Herb Spice Blend
• 2 lemons juiced
• 1 tsp kosher salt
• 1/4 cup plain greek yogurt
• 1 tsp ground corinader
• 1/2 tsp cumin
• 1 1/2 Tbsp tahini Paste

Instructions

• Combine everything in a food processor or blender
• Puree until somewhat smooth and combined
• Refrigerate until ready to serve
• Serve with pita chips, chips or fresh veggies

Read Full Post »

Quinoa Black Bean Salad

Healthy and tasty, this black bean and tomato quinoa salad is a perfect side dish to your favorite chicken dinner.CourseSalad, Side DishCuisineMediterraneanPrep Time15 minutesCook Time20 minutesTotal Time35 minutesServings6 servingsCalories245kcalAuthorLeigh Anne Wilkes

Ingredients

• 2 Tbsp fresh lime juice usually one lime
• 2 Tbsp butter melted and cooled
• 1 Tbsp olive oil
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp garlic minced
• 1 cup quinoa
• 2 cup water
• 1 cup black beans rinsed
• 1 cup corn drained
• 2 tomatoes diced
• 4 green onions diced
• 1 cucumber diced
• ¼ cup cilantro chopped
• ½ red pepper diced

Instructions

• Mix together lime juice, melted butter, oil, sugar, salt, pepper, and garlic. Set aside.
• Cook 1 cup quinoa in 2 cups of water. Bring to a boil, cover with lid and then simmer for about 15 minutes or until cooked. Fluff with a fork.
• Pour lime juice mixture over quinoa
• Add in chopped vegetables
• Salt and pepper to taste
• Serve chilled or room temperature

Read Full Post »

Peppermint Brownies

These Peppermint Brownies are packed full of peppermint goodness and the perfect treat for all the peppermint lovers in  your life.  Peppermint cookies, peppermint chips, peppermint pretzels and crushed candy cane!CourseDessertCuisineAmericanPrep Time30 minutesCook Time30 minutesTotal Time1 hourServings16 servingsCalories148kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 18.3 oz. brownie mix
• 1/2 cup butter melted
• 1 egg
• 1/3 cup water
• 1 cup peppermint white chocolate covered pretzels chopped
• 1 14 oz. sweetened condensed milk
• 12 peppermint or mint flavored cream filled sandwich cookies chopped
• 12 Andes peppermint mint candy or mint chips chopped
• 1/2 cup crushed candy cane

Instructions

• Preheat oven to 350 degrees F
• Line bottom of 9 x 13 with foil. Allow 2-3 inches to extend over edge of pan. Spray with cooking spray
• Combine brownie mix, egg, water and butter. Mix until combined.
• Stir in chopped pretzels.
• Press mixture into bottom of pan evenly and bake at 350 degrees for 15 minutes.
• Remove pan and pour sweetened condensed milk over top of brownies.
• Sprinkled with cookies and peppermint candy.
• Bake for 15 more minutes
• Cool completely in pan on a wire rack.
• Use foil to lift out of pan. Cut into squares

Read Full Post »