pico de gallo

 https://houseofyumm.com/how-to-make-pico-de-gallo-3-ways/

Ingredients 1x 2x 3x ▢4 large roma tomatoes (1 lb) diced ▢1 medium jalapeno seeds and membranes removed ▢½ cup white onion finely diced ▢1 tsp garlic minced ▢¼ cup cilantro chopped ▢1 lime ▢salt & pepper to taste Instructions Finely dice the tomato, onion, jalapeno and cilantro. Add the diced ingredients to a medium size bowl. Squeeze the lime juice over the ingredients. Sprinkle with salt and pepper. Taste and add more lime/salt/pepper to taste. Cover and let this sit in the fridge for at least 30 minutes to chill and let the flavors meld together. This also lets the juices release from the tomato and softens the jalapeno and onion.

chocolate sauce

Chocolate Sauce Recipe, Homemade chocolate sauce

Prep Time:5 minutes

Total Time:5 minutes

Servings: 14 (2 tablespoons per serving, 1 3/4 cups total)

 

Calories: 64kcal

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/8 teaspoon kosher salt
• 1/2 cup cold water
• 1 1/2 teaspoons vanilla

Instructions

• In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium-medium high heat. 
• Reduce to a gentle simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add in the vanilla.
• Pour into a glass jar and allow to cool. {The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.}
• Refrigerate until needed.

Notes

• Any leftovers should be stored in the refrigerator for up to two weeks. Simply reheat in the microwave for a few seconds before serving.
• If you use chocolate sauce a lot, this recipe can easily be doubled.

chicken broccoli rice

CREAMY CROCK-POT CHICKEN AND BROCCOLI OVER RICE !

May 11, 2020 by admin1234

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CREAMY CROCK-POT CHICKEN AND BROCCOLI OVER RICE :

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

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1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese. 4-6 servings.

carrot cake

CARROT CAKE CHEESECAKE CAKE !

May 11, 2020 by admin1234

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CARROT CAKE CHEESECAKE CAKE :

INGREDIENTS:

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FOR THE CARROT CAKE LAYERS:

• 2 cups granulated sugar
• 1 cup canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 2 cups shredded carrots

FOR THE CHEESECAKE LAYER:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 tsp kosher salt
• 2 large eggs
• 1/4 cup sour cream
• 1/3 cup heavy whipping cream

FOR THE FROSTING:

• 1 cup unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 1 Tbsp vanilla extract
• 1/4 cup heavy cream
• 4 cups powdered sugar
• 1 cup chopped pecans

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

Doughnuts by Jim

  Jim’s Doughnuts
1 cup shortening        5 eggs
2 T.  yeast                                    2 c. mashed potatoes (instant is fine)
½ c. warm water                          1 T. salt
1 cup sugar                                  1 teaspoon vanilla
4 cups milk                                  12 – 15 cups flour
Scald milk, then cool slightly, add salt,
shortening and sugar. Add potatoes, beaten eggs,
yeast ,(dissolved in the warm water) vanilla and enough
flour to make a soft dough.  Let it rise until double
in size.  Punch down and let rise a second time until
double in size.  Roll out to ½ inch thick. Cut out and let
rise until light and fluffy.  Drop into hot oil with the raised side down. Flip.
Dip in glaze while still hot.  Makes 6 dozen.

Glaze: 2 lbs of powdered sugar, 1 teaspoon vanilla and
hot water to make a thin glaze.

chocolate shell

Ingredients

6 m32 servings89 cals

• 2 cups semisweet chocolate chips

• 2/3 cup coconut oil
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  5 m
• Cook
  1 m
• Ready In
  6 m

1. Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

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Footnotes

• Cook's Note:
• Add more oil for thinner, crispier hard shell and add less for a thicker hard shell.

Reese's Peanut Butter Cup Sundae Recipe

YVONNE RUPERTI

2     PRINTER-FRIENDLY VERSION

Published: July 11, 2012 Last Updated: April 15, 2020

[Photograph: Yvonne Ruperti]

If you can't resist best friends Mr. Peanut Butter and Ms. Chocolate, this re-creation of the Friendly's Ice Cream Shoppe classic is gonna rock your world. With gooey hot fudge, warm peanut butter, and chopped peanut butter cups, you might just want to forgo the ice cream all together.

Read more: Chocoholic: Reese's Peanut Butter Cup Sundae

• • 
    
  • 
    
  • For the Hot Fudge Sauce:
  • 6 ounces bittersweet chocolate, finely chopped
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1/4 cup (3/4 ounce) cocoa powder
  • 2 tablespoons unsalted butter
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  YIELD:serves 4 to 5
• ACTIVE TIME:20 minutes
• TOTAL TIME:30 minutes

  Ingredients

  • For the Peanut Butter Sauce:
  • 1/2 cup heavy cream
  • 1/4 cup (about 1 3/4 ounces) granulated sugar
  • 2 tablespoons unsalted butter
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup creamy peanut butter

BROWNIE BOMB BARS

Ingredients :
Bottom Layer
1 Box Brownie Mix (follow box instruction fully and for cooking times.)

2 Large Eggs
1/4 Vegetable Oil
1/4 Water
Middle layer
1 Jar (198 g) Jet-Puffed Marshmallow Crème
Top Layer
2 Cups Semi-sweet chocolate chips
1 Cup Peanut Butter
3 Cups Rice Krispies

Instructions :
Spray a 9×13 pan with cooking spray.
Bake Brownies as directed on box and let to fully cool.
Spread Jet-Puffed Mallow Crème.
Place Chocolate chips and peanut butter in a medium-sized microwave bowl and microwave until well blended stopping at 1-minute intervals.
Once melted stir in Rice Krispies and spread evenly over mallow crème.
Cover and chill for two hours before cutting into squares
Yields 24-36 bars depending on how big you like your squares

peanut butter bars school

Country Kitchen

Like This Page · February 21, 2015 · 

School Lunch Peanut Butter Bars

1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats
Frosting:
½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk
1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.