Strawberry Lemonade Bars

 

 

 

 

 

Strawberry Lemonade Bars

adapted from Annie's Eats

yields about 24-32 bars

Ingredients:

For the crust:

2¼ sticks (18 tbsp.) unsalted butter, at room temperature

½ cup sugar

2 cups all-purpose flour

½ tsp. salt

For the strawberry lemon layer:

3 cups sugar

1 1/3 cups all-purpose flour

3 tbsp. lemon zest

¼ tsp. salt

3 cups strawberries, fresh or frozen, thawed

6 large egg whites

2 large eggs

1 1/3 cups freshly squeezed lemon juice

Confectioners’ sugar, for dusting

*This recipe can be halved and baked in an 8 x 8-inch baking pan with a reduced baking time of 25-30 minutes for the strawberry lemon layer.

Directions:

Preheat the oven to 350˚ F. Line a 9 x 13-inch baking pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the flour and salt just until incorporated. Add the dough to the prepared baking pan. Press into an even layer over the bottom of the pan. Bake for about 25 minutes or until light golden brown. Remove from the oven, maintaining the temperature.

While the crust is baking, make the top layer. Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Puree strawberries and press through a fine mesh sieve, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the strawberry puree and lemon juice until smooth.

Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours. When ready to serve, use the parchment paper to lift the bars from the pan. Place on a cutting board and slice into bars. Dust the tops with confectioners’ sugar if desired.

Valentine Peanut Butter Pretzel Bites

 

 

Valentine Peanut Butter Pretzel Bites

2 1/2 - cups confectioner's sugar (powdered sugar)
1/2 - cup (1 stick) butter, softened
1/2 - cup + 2 tablespoons creamy peanut butter
1/2 - teaspoon vanilla extract
1 - (12 oz) pkg chocolate almond bark, I prefer plymouth pantry
pretzels
valentine sprinkles

In a large bowl combine the confectioners sugar, butter, peanut butter, and vanilla. Mix well to form a dough (you may need to add a bit more confectioners sugar).

Using a small cookie scoop to make the little balls. Scoop out one scoopful of peanut butter mixture and then break in half. Roll each half into one ball. (I found this to be the perfect size).

Sandwich each one between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about 45 minutes.

Melt the chocolate almond bark in the microwave for 3 minutes on the defrost setting. Continue in 3 minute intervals until the chocolate is melted and smooth.

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Add festive sprinkles.

When you have finished dipping all the pretzels, return the tray to the freezer to set up completely. Store the peanut butter bites in the refrigerator until serving time.

PEPPERONI PIZZA PULL-APART BREAD

PEPPERONI PIZZA PULL-APART BREAD
Ingredients
1 round bread loaf
16 ounces mozzarella or Provolone cheese slices, cut into 1-inch squares
1 (3.5 ounce) package pepperoni, halved
3 tablespoons butter, melted
1/2 tsp garlic powder
1/2 tsp dried oregano
2 Tablespoons Parmesan cheese
Marinara sauce for dipping

Directions
Preheat oven to 350 degrees. Being careful not to go through the bottom crust, horizontal then vertical cuts in the bread, about one inch apart. Place the cut loaf on a foil-lined baking sheet and insert cheese slices and pepperoni between the cuts. Combine butter, salt, and oregano. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese. Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and bread is golden and crusty. Serve with warm marinara sauce for dipping.

Let's Dish
The Super Bowl is right around the corner, and this pizza bread is sure to be a hit with everyone at your party, kids and grown-ups alike. It's so easy to put together, and the possibilities for other pizza "stuffings" are endless. Sausage is fabulous, and plain old cheese is pretty good too. Don't be shy about shoving the toppings down into the cut bread--you can fit a lot more in there than you think! If you have a fairly sturdy loaf of bread, it shouldn't be a problem. If you can find the mini pepperonis, they work great in this recipe!

Who Dished It Up First
Adapted from The Girl Who Ate Everything.

Crockpot Cheddar Beer Chicken Tacos

Crockpot Cheddar Beer Chicken Tacos

[taco seasoning adapted from allrecipes]

serves 4+

4 boneless, skinless chicken breasts

3/4 cup beer (I used an amber ale)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

1/2 teaspoon salt

1/2 teaspoons pepper

3/4 cup freshly grated cheddar cheese + more for topping

taco shells

your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer.

Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours.

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot. Make your tacos!

Salted Chocolate Pretzel Toffee (aka Crack Bark)

Salted Chocolate Pretzel Toffee (aka Crack Bark)

Adapted from Legume Loyalist and Flower Patch Farmgirl

• Mini pretzels, broken into smaller pieces (as many as it takes to cover your pan)
• 1 cup (2 sticks) unsalted butter
• 1 cup light brown sugar
• 2 cups (one 12-ounce bag) chocolate chips
• Sea salt

1. Preheat the oven to 375 degrees F. Line an 11″ x 17″ jelly roll pan with aluminum foil or parchment paper. Set aside.
2. Cover the pan in a layer of broken mini pretzels.
3. In a small saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook that way for 3 minutes. (Don’t stir.)
4. Pour the butter and sugar mixture over the pretzels.
5. Bake for 5 minutes.
6. Place the pan on a cooling rack, and immediately sprinkle chocolate chips evenly over the top. Wait for about 2 minutes, until the chocolate melts. Grab a spatula, and spread the chocolate over the toffee. Sprinkle with sea salt.
7. Let the toffee cool completely, and break it into pieces. (To speed up the cooling process, you can place the pan of toffee in the refrigerator or freezer.)

Hot Fudge Sauce

Hot Fudge Sauce
1 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 12-oz can evaporated milk
2 cups powdered sugar
1 tsp. vanilla

In a medium saucepan, melt chocolate chips and butter over low heat. Gradually add evaporated milk and powdered sugar. Blend well and bring to a boil. Boil for 8 minutes, stirring constantly. Serve warm. Store leftovers in an airtight container in the fridge.

Broccoli Cheese Rice Casserole

Broccoli Cheese Rice Casserole

Print

Recipe type: Side Dish

Author: Reeni

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 8

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown. Made with good-for-you broccoli, brown rice, real cheese and milk.

Ingredients

 

Broccoli Cheese Rice Casserole

Recipe type: Side Dish

Author: Reeni

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 8

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown. Made with good-for-you broccoli, brown rice, real cheese and milk.

Ingredients

• 4 tablespoons butter, plus more for greasing pan
• 4 cloves garlic, minced
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt and a few cracks fresh black pepper
• 2 + 1/2 cups cheddar cheese, shredded
• 1/3 cup fresh Parmesan cheese, shredded
• 3 cups cooked rice ( I used brown)
• 2 -3 cups cooked broccoli florets

Instructions

1. Grease a 9×13-inch casserole pan. Preheat oven to 400 degrees F.
2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.