Caprese Pasta Salad

8 ounces cavatappi noodles (or other noodle of choice)
2 tablespoons olive oil
4 tablespoons white balsamic vinegar
1/2 cup pesto (Homemade or store-bought)
1 pint cherry tomatoes, quartered
1/2 cup chopped, fresh basil
1 (8 ounce) package mozzarella pearls
Salt and pepper, to taste

In a large pot, cook pasta according to package directions until al dente.
Drain and immediately rinse under cold water.
Pour pasta into a large bowl.
Add olive oil, white balsamic vinegar, and pesto.
Toss to combine.
Add tomatoes, basil, and mozzarella.
Stir to combine.
Season with salt and pepper, if needed.
Serve immediately or refrigerate until ready to serve.

Next steps (jagy9103)

I'm around 19 years-old and until around a month ago hadn't even been near a gym. I started off at 17 1/2 stones/111 kg and I'm now down to around 100 kg. At the moment I feel like I'm hitting a brick wall and I'm unsure what to do to continue losing fat,..

Bacon and Cheese Stuffed Burger

1/2 pound bacon (sliced)
1 (5-ounce) package of soft herbed cheese (softened)
2 tablespoons unsalted butter
2 yellow onions (peeled, thinly sliced)
1 and 1/2 pounds ground chuck (or a combination of ground chuck, sirloin and brisket, formed into 8 thin patties)
2 tablespoons olive oil
Kosher salt (to taste)
4 potato rolls (toasted)
mayonnaise
sweet hot or dill pickle chips
hot mustard
ketchup
yellow mustard

Preheat the oven to 425ºF. Line a plate with paper towels and set aside.
Line a baking sheet with foil and arrange bacon slices in an even layer.
Transfer to the oven and bake until crisp, about 18-20 minutes.
Remove from the oven, transfer bacon slices to prepared plate and allow to cool.
Once cool enough to handle, break bacon into 1-inch pieces and remove to a large bowl.
Add softened cheese and stir to combine thoroughly.
Divide into 4 equal portions, place into 4 small bowls and refrigerate until cold and firm, about 15 minutes.
Once firm, wrap in plastic and shape each cheese mixture into disks and hold in the refrigerator until ready to use.
In a large saute pan over medium heat, melt the butter and add the onions.
Season with salt and cook, stirring occasionally, until the onions have caramelized, about 30 minutes. Remove from heat and set aside.
Preheat a griddle over medium-high heat.
Form the burgers by placing the cheese disk on top of 4 of the thin patties.
Top with the remaining 4 patties and use your fingers to crimp and seal the edges.
Season both sides with salt. Drizzle the griddle with olive oil and place the formed patties onto the griddle.
Cook until golden brown and crusty, about 4 minutes per side.
To Serve:
Top the burgers with caramelized onions and the condiments of your choice. Serve immediately.
Tip: Get creative! Stuff this burger with your favorite cheese, spices, and/or herb blends.

Mashed Potato Cakes

2 ½ pounds russet potatoes, peeled, halved lengthwise, and sliced 1/4 inch thick
Salt and pepper to taste
1 ounce Parmesan cheese, grated (1/2 cup)
¼ cup chopped fresh chives
1 large egg yolk ?plus 2 large eggs
2 cups panko bread crumbs
1 cup vegetable oil
Sour cream

Place potatoes in medium saucepan and add water to cover by 1 inch, then stir in 1 tablespoon salt.
Bring to boil over high heat.
Reduce heat to medium-low and simmer until tip of paring knife inserted into potatoes meets no resistance, 8 to 10 minutes.
Drain potatoes and return to saucepan; let cool for 5 minutes.
Add Parmesan, chives, egg yolk, 3/4 teaspoon salt, and 1/4 teaspoon pepper to cooled potatoes.
Using potato masher, mash until smooth and well combined.
Transfer potato mixture to bowl and refrigerate until completely cool, about 1 hour.
Beat remaining 2 eggs together in shallow dish. Place panko in second shallow dish.
Divide potato mixture into 8 equal portions (about 1/2 cup each) and shape into 3-inch-diameter cakes, about 3/4 inch thick.
Working with 1 cake at a time, carefully dip cakes in egg mixture, turning to coat both sides and allowing excess to drip off;
then coat with panko, pressing gently to adhere.
Transfer to plate and let sit for 5 minutes.
Line large plate with paper towels.
Heat 1/2 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering.
Place 4 cakes in skillet and cook until deep golden brown on first side, about 3 minutes.
Using 2 spatulas, carefully flip cakes and continue to cook until deep golden brown on second side,
about 2 minutes longer, gently pressing on cakes with spatula for even browning.
Transfer cakes to prepared plate. Discard oil and wipe out skillet with paper towels.
Repeat with remaining 1/2 cup oil and remaining 4 cakes.
Serve with sour cream.

Notes:
Using two spatulas to flip the cakes helps prevent splattering.
The cooked mashed potatoes need to chill in the refrigerator for 1 hour, which makes it easier to form the cakes.

Cooks Country

Green Goddess Dressing

1 cup fresh parsley, packed
1/4 cup nutritional yeast
1/4 cup water
1/4 cup olive oil
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 tablespoon white vinegar
1 tablespoon miso paste
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon maple syrup
1 garlic clove

Place all the ingredients in a blender and blend on high until smooth.

Note:
If you have a high-powered blender you can use the stems and all.
If you are using a regular blender, twist off the stems.

Chipotle Queso

1 tablespoon butter
1 shallot, diced
2 garlic cloves, minced
1-2 jalapeños, seeded and diced
2 chipotle chiles, diced (canned in adobo sauce)
1 1/2 cups half & half or evaporated milk
1 tablespoon cornstarch
4 ounce cream cheese, cut into cubes and softened
2 teaspoon yellow mustard
8 ounces smoked cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded

Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño.
Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
Whisk in the cornstarch.
Allow the mixture to come to a simmer, so the half & half can scald,
(not necessary with evaporated milk) then lower the temperature to medium-low.
Then stir in the cream cheese and mustard.
Slowly start adding the shredded cheese.
Stir and add by the handful, until the sauce comes together.
If you prefer your cheese sauce a little thinner, add an extra splash of half & half.
Serve immediately, or keep warm in a slow cooker or fondue pot.

Denny's Club Sandwich

This one is good

Hidden Valley Ranch Dressing

1 tsp parsley
1 tsp basil
1 tsp dill
1 tsp chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
Optional: 1 jalapeno chopped

Add all ingredients to a blender and blend until mixed well.
For a spicy jalapeno ranch, add the chopped jalapeno and blend.
Store in a glass jar in the fridge until ready to use.

Scalloped Chicken

Poached Chicken:

1 (3-4 pound) chicken (cut into 8 pieces)
8 cups water
1 teaspoon Kosher salt
1 bay leaf
1/4 teaspoon whole black peppercorns
1 onion (quartered)
1 stalk celery (cut into large pieces)
1 carrot (cut into large pieces)

Scalloped Chicken Casserole:

1 tablespoon unsalted butter (for greasing)
1 loaf day-old white bread (crumbled into pieces like stuffing)
3 cups reserved poaching liquid
1 cup celery (chopped)
1/2 cup onion (chopped)
2 large eggs (slightly beaten)
1 teaspoon poultry seasoning
2 teaspoons Kosher salt
1/4 teaspoon freshly ground black pepper
poached chicken

For the Poached Chicken: Place the chicken in a large Dutch oven and cover with water.
Add salt, bay leaf, black peppercorns, onion, celery, and carrot.
Bring to a light simmer over medium heat.
Once liquid starts to simmer reduce to low-heat and cook until the juices run clear once pierced in the meatiest part,
about 10-12 minutes.
Remove chicken to a bowl and allow to cool.
Strain poaching broth to use later, discarding aromatics.
Once chicken is cool enough to handle, remove the chicken from the bones and chop the skin and meat into coarse pieces.
Discard the bones.
For the Scalloped Chicken: Preheat the oven to 350ºF. Grease an 8x11-inch baking dish with butter.
In a large bowl, add the crumbled bread, 3 cups of poaching liquid, celery, onion, eggs, poultry seasoning,
salt and pepper and stir to combine.
In the baking dish, alternate layers of chopped chicken and bread mixture, ending with the bread mixture.
Bake for 1 to 1 1/2 hours or until golden brown on top and bubbling. Shield the dish with foil if it gets too dark.

Note:
Try cooking the chicken in the slow cooker.
Add all poaching ingredients to the slow cooker and cook on High for 6 to 7 hours or until chicken is cooked through and very tender.

Chicken Poblano Queso Blanco

12 oz. asadero cheese
3/4 c whole milk
1 chicken breast
salt
pepper
paprika
oil
red bell pepper stem and seeds removed
poblano pepper stem and seeds removed
jalapeno stem and seeds removed
1/4 yellow onion
cilantro
1/4 t salt

Preheat frying pan with 1 t oil over medium heat.
Season chicken breast with salt, pepper, and paprika. Cook chicken breast, flipping after 5 minutes.
Let cook another 3-4 minutes. Remove from heat and let sit, covered, for 10 minutes.
Remove chicken from pan and place in blender to shred.
Heat oil in pan and grill bell pepper, poblano pepper, jalapeño pepper, and onion until softened.
Place in blender with chicken.
Pulse chicken and peppers until shredded.
Place mixture in bowl, top with chopped cilantro.
Chop asadero cheese and place into bowl. Pour milk in.
Microwave until melted (about 2 minutes), stirring every 30 seconds.
Pour melted asadero over chicken mixture.
Stir until well-combined.
Serve in heated crock pot, or other warmer to keep warm.

Jiffy Corn Casserole

1 box Jiffy corn mix
1 can yellow corn, drained
1 can cream style corn
1/4 cup butter, melted and cooled
6 ounce container fat free plain Greek yogurt or sour cream
1/2 cup evaporated milk
2 large eggs

In a large mixing bowl. combine all the ingredients and mix with a rubber spatula,
making sure you get all the dry mix from the bottom all incorporated into the batter.
Pour batter into the prepared dish and bake anywhere from 45 to 60 minutes.
Check with a wooden skewer or toothpick.
There should be some moist crumbs on.
Let sit and cool about 15 minutes.

Kudos Bars

4 tablespoons butter
1/4 cup brown sugar
1/4 cup corn syrup or honey
1/4 cup peanut butter
2 1/2 cups Rice Krispies
1/2 teaspoon vanilla extract
1/2 cup mini M&M's
2 ounces milk chocolate candy coating plus extra for drizzle

In a saucepan over medium heat, stir together the brown sugar, butter, honey (or karo) and peanut butter.
Cook until evenly combined and smooth, about 3 minutes.
Remove from the heat and add vanilla, stirring in.
Pour over the rice krispies in a large bowl and stir until evenly coated.
Spread into a greased 8x9 inch baking dish and sprinkle with mini M&M's, pressing them into the bars gently.
Chill for at least 1 hour or overnight.
Remove from the dish and place wax paper into the bottom.
Melt the chocolate down and pour into the dish.
Spread evenly and place the bars on top and chill again until chocolate is hardened.
Remove from the dish, cut into bars and drizzle with remaining chocolate.
Store in an airtight container for one week.

Classic Snickerdoodle Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2" pieces
1/4 teaspoon kosher salt
1 cup sugar, divided
1 large egg, room temperature
2 teaspoons ground cinnamon

Whisk flour, baking soda, and cream of tartar in a medium bowl.
Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2–3 minutes.
Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3–4 minutes more.
Scrape down sides, add egg, and blend until just incorporated.
Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
Mix cinnamon and remaining 1/4 cup sugar in a small bowl.
Using your hands, roll tablespoonfuls of dough into balls.
Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8–10 minutes.
Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.

State Fair Corn Balls

1 1/2 Cups Cornmeal
1/2 Cup Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Eggs
15 Pickled Jalapenos
1 Ear Corn
1/2 Cup Cheddar Cheese
Splash Milk

Mix all the ingredients together and add a little more milk if it needs the wetness to hold itself together.
Deep fry in ball shapes until browned, about 4 minutes each.
Serve with some ketchup, mayo, bbq, salsa, or your favorite dip.

Toful Lettuce Wraps

12 -14 ounce package extra firm or firm tofu
2 tbsp vegetable oil such as canola, avocado or grape seed
1 – 2 tbsp dark sesame oil
1/4 cup low sodium tamari or soy sauce
2-3 chopped garlic cloves or 1 tsp garlic powder
1/2 cup shredded carrots
3/4 cup frozen mixed vegetables or peas
1/2 tsp powdered ginger
1/2 tsp sugar, optional
6 to 8 romaine lettuce leaves, rinsed, drained and patted dry or Iceberg lettuce leaves
1 to 2 chopped scallions/green onions, use all of the white and some of the green

Drain, rinse the tofu and pat dry with paper towels.
Press down a few times to release excess water.
Heat vegetable oil over medium heat in a large nonstick pan.
Add in tofu and chop up into small pieces. Add garlic.
Keep stirring until tofu starts to turn golden brown.
Add in shredded carrots, soy sauce, ginger, sugar if using.
If needed turn heat up just a bit. Add in frozen vegetables.
Cook until thoroughly heated through.
Lower heat and add in sesame oil. Stir. Toss in a few of the scallions.
Save a few for garnish.
Fill lettuce leaves and serve.

Pioneer Woman

Crescent Roll Pigs in a Blanket

1 (8-ounce) tube crescent rolls
8 hot dogs, cut into thirds
1 Tablespoon poppy seeds, optional

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Roll out the crescent rolls. With a small paring knife, cut along seams to create triangles.
Cut each triangle down the middle, lengthwise, so you have 16 skinny strips of crescent dough.
Wrap each strip around each hot dog piece, leaving a little space at the edges.
Sprinkle the tops with poppy seeds, if using.
Bake until golden brown, about 10-12 minutes.
Serve with ketchup and mustard, or your favorite dipping sauce.

Brazilian Limeade

2 cups sugar
2 cups water
10 limes juiced
5 cups cold water
15 oz can sweet and condensed milk
lime slices for garnish

Make a simple syrup by combining sugar and water in a small saucepan.
Heat on your stove top just until sugar is dissolved. Remove from heat and let cool.
Juice your limes.
Combine lime juice, simple syrup, and water in a pitcher.
Stir in sweet and condensed milk.
Serve with lots of ice and a lime slice.

New to bodybuilding drop some advice!? (Jackfitness92)

Hi well my names jack, I’m 25, 6ft and I’m 70kg... i cut down too 66kg too fight, but now I wanna pack on some muscle too my frame so I don’t look like a skinny fat slender man.. I’ve been involved with combat sports for 3-4 years, but now I’m interest..

Orange Lemon Marmalade

4 large, juicy oranges
1 large lemon
2 limes
4 cups of sugar
5 cups of water

Juice all citrus with a citrus juice press.
Add to a mixing bowl, add sugar and 2 cups of water then mix.
Dice citrus peel and add to a pot together with 3 cups of water. Boil for 10 minutes.
Place a sieve over the pot and strain the citrus juice mix into the pot.
Bring to a boil then simmer for 40 minutes.
While the fruit is cooking prepare the jars as indicated here. Set aside when done.
Remove the pot with the cooking citrus from stove and add to a blender. Mix until smooth. Note: you may need to do this step in batches, depending on how large your blender is.
Return the puree to the pot, and simmer over low heat for 15-20 more minutes or until the marmalade is thick enough, as preferred, and darkens in color. You may need to adjust the heat in order to prevent boil over and you'll need to stir frequently. Be careful if not using a large pot, as the mixture will bubble a lot and will make a big mess on and around your stove. Also make sure you protect your hands and arms.
Pre heat oven at 360 F
Transfer marmalade to the prepared jars. Place a kitchen towel to the bottom of a large pot and add the jars. Add water as much as the pot can hold then place it in the oven and leave to boil for 10 minutes. Do not boil the lids as this will damage their adhesive rings so make sure the water in thee pot is below the lids. Leave to cool completely in the oven.
Unopened marmalade will last up to 6 months. Once opened, store in the fridge.

Snickerdoodle Neiman Marcus Bars

1 box of white cake mix
4 eggs
1 stick melted butter
4 tablespoons cinnamon, divided
1 box of powdered sugar (about 4 cups)
8 oz package of cream cheese, softened

Preheat oven to 350 degrees. Grease one 13×9 inch pan.
In bowl, combine cake mix, 2 eggs, melted butter and 2 tablespoons cinnamon.
Spread in bottom of pan.
In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese and remaining 2 tablespoons of cinnamon until smooth.
Spread on top of crust mixture.
Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.

Jalapeno Popper Waffle Grilled Cheese

4 jalapeños, trimmed and halved lengthwise
8 slices bacon
8 slices whole wheat bread
4 tablespoons cream cheese, softened
2 cups shredded cheddar cheese

Preheat oven to broil.
Line a baking sheet with parchment paper. Place jalapeños onto the prepared baking sheet, cut side down. Place into oven and roast just until the skin has blackened, about 6-8 minutes. Remove from oven and let cool before peeling off the skin.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
With a butter knife, spread cream cheese on one side of each slice of bread. Working in batches, place slices, cream cheese side up, into the waffle iron. Top with jalapeños, bacon, cheese and remaining bread slices, cream cheese side down. Close gently and cook until golden brown and crisp, about 3-4 minutes.

Coney Island Sauce

1 pound ground chuck or lean ground beef.
1 onion, chopped
2 tablespoons prepared mustard
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon water
1 teaspoon Worcestershire Sauce
¼ teaspoon celery seeds
¼ teaspoon hot sauce
¼ cup ketchup

In a large skilled brown the ground meat and onions till the burger is crumbly.
Add and mix in prepared mustard, cider vinegar, sugar, water, Worcestershire Sauce,
celery seeds, hot sauce and ketchup and simmer on low heat 30 to 40 minutes.
Top Hot Dogs with sauce and shredded cheddar cheese.

Apricot Kuchen

1 cup dried apricots
1/2 cup butter at cool room temperature
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 ½ cup all-purpose flour
1 ½ tsp baking powder
1/4 cup milk
2 Tbsp raw sugar or granulated sugar
1 tsp cinnamon

Preheat oven to 350 F. Grease a 9-inch round cake pan. Set aside.
In a small saucepan, combine apricots and 1 cup water; bring to a boil. Cook, uncovered, on medium heat for 10 minutes, or until apricots are soft.
Drain and set aside to cool.
In the bowl of a stand mixer, combine butter and granulated sugar; beat until light and fluffy.
Mix in eggs, vanilla extract, and almond extract.
Stir together flour and baking powder. Add to butter mixture, alternating with milk.
Add apricots and stir in.
Pour batter into prepared pan.
Combine 2 tablespoons raw sugar and cinnamon. Sprinkle over cake.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.

Chick-Fil-A Sauce

In 2012 Chick-fil-A tweeted the sauce is just a mixture of honey mustard, barbecue sauce, and ranch dressing.
I have seen other recipes for this sauce that were close but this one aligns with their tweet, and my taste
buds tells me this is the real deal.

1/2 cup Ranch Dressing
1/4 cup BBQ Sauce
1 tbsp Yellow Mustard
1 1/2 teaspoon honey

Combine all ingredients into a small bowl and whisk to combine.
Taste, and add a little more honey if it's too tangy for you.
Store in air-tight container in fridge for up to 2 weeks.

Polynesian BBQ Luau Ribs

1 rack baby back ribs
salt
pepper
Sauce:
1 cup pureed peaches
1/3 cup ketchup
1/3 cup cider vinegar
5 garlic cloves, minced
2 tbs soy sauce
1/2 cup brown sugar
2 tsp ginger

Preheat oven to 450 degrees F.
Line a large baking pan with aluminum foil (for easy clean up).
Mix all sauce ingredients in a small bowl.
Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs.
Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
Bake at 450 degrees F for 15 minutes.
Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.
Pour sauce over ribs and cover pan with foil.
Place in 350 degree oven and bake for 1½ hours, basting with sauce every 30 minutes.
Remove foil cover during last 30 minutes of baking time.
Coat ribs with thickened sauce in the bottom of the pan and serve immediately.
SLOW COOKER
Place all ingredients in slow cooker and cook for 6-8 hours on low.
Sauce may be reduced in a saucepan on the stovetop if desired.

Starbucks Strawberry Frappuccino

1 cup cooled coffee
1 cup milk
2 tablespoons strawberry preserves
1-2 cups of ice (depending on how thick you'd like it)
whipped cream and caramel sauce for topping

Place the liquids (coffee and milk) in the blender first. Add the caramel syrup and then the ice. Blend until smooth. Drizzle caramel down your glass before you pour in the frappuccino. Top with whipped cream and caramel sauce.

Dairy Queen Dilly Bars

vanilla ice cream
butterscotch chips
chocolate chips
cherry baking morsels
tongue depressors

Spoon ice cream into pie pan and let harden.
Wait 1 hour or until ice cream is firm.
Once ice cream is hard, use round cutter and insert tongue depressor.
Wait about 30 mins.
Separate chips into bowls.
Melt chips, by putting in microwave for 30 seconds, stir, repeat until it’s smooth.
Insert tongue depressor into ice cream & spread a thin layer of melted chips on wax paper and put the ice cream bar on top.
Work fast and simply pour the melted chips on the bar until it’s covered and rush frantically place the bars back into the freezer.
If you want to add the classic dilly bar swirl, now’s the time to do it- just take a spoonful of the melted chips and pour into a swirl shape.
Those puppies get hot so wait at least 2 hours until the ice cream re-freezes inside the bars.

Food Court Soft Pretzels

1 ball pizza dough (store bought or homemade)
About 1/4 cup flour, for dusting work surface
1/2 cup baking soda
4 cups hot water
1-1/2 Tablespoons kosher salt, for topping

For the cheese sauce:
1 Tablespoon butter
1 Tablespoon all-purpose flour
3/4 cups milk
3/4 cups shredded cheddar
1/4 teaspoon cayenne pepper, or to taste, optional

For the soft pretzels:
If using frozen pizza dough, let thaw in your refrigerator overnight.
Preheat oven to 450 degrees F.
Line two large baking sheets with parchment paper.
Place pizza dough on a well-floured surface. Divide dough ball into 8-10 portions.
Roll each piece into a 24” inch long rope and twist into a pretzel shape (handy video here).
Place on the prepared baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water.
Dip each pretzel into the baking soda-hot water mixture and place pretzels on baking sheets.
Sprinkle with kosher salt.
Bake in preheated oven until risen and golden brown, 7-8 minutes.

Haagen Dazs Cookies And Cream Ice Cream

4 Tbsp flour
2 cups milk
1/4 tsp salt
2 Tbsp sugar
1/2 cup sweetened condensed milk
1 small vanilla pod
5 Oreo cookies

Pour 2 cups of milk (I used 2%) in a sauce pan.
And stir in 4 tbsp flour.
Open up 1 small vanilla pod, scrape out the seeds and add them to the milk.
Alternately you could use 1 or 2 tsp vanilla extract in stead, but substituting one for the other is like comparing a Harley Davidson to a scoot-mobile.
Add 1/4 tsp salt. Somehow the ice cream needs the salt, it tastes ‘off’ when I don’t add it.
And throw in 2 tbsp granulated sugar.
Put the pan on the stove and slowly heat it until the milk starts to thicken.
This will take a few minutes. Keep stirring!
The ice cream base will now be much thicker but still pourable.
You don’t want it to be too thick or your ice cream machine will jam.
Transfer it to a bowl and let it cool off.
As soon as the vanilla milk has cooled off, stir in 1/2 a cup sweetened condensed milk.
This will give your ice cream plenty of flavor, sweetness and richness.
Let the mix get really cold before adding it to the ice cream maker. And I mean really cold.
Transfer it to the ice cream maker and let it do its thing.
This machine turned out to be a less than stellar buy, let me tell you that.
Right before the ice cream is done, crumble up 5 Oreo’s and add them to the machine.
Don’t let the machine mix them up too long, you want coarser pieces as well.
If it is on the soft side, put it in the freezer for another one to two hours.

Its-Its Ice Cream Sandwich

1 & ¼ cup [2 & ½ sticks] butter, softened
1 cup dark brown sugar, packed
½ cup white sugar
1 egg
2 tsp vanilla extract
1 & ½ cups all-purpose flour
Pinch salt
1 tsp baking soda
½ tsp ground cinnamon
? tsp ground cloves
3 cups old-fashioned oats
9 cups vanilla ice cream
1 pkg chocolate Candiquik

Preheat oven to 375 degrees F.
Line two baking pans with silicone liners or spray lightly with cooking spray; set aside.
In a large bowl of a stand mixer, beat together the butter, brown sugar and white sugar with the paddle attachment until creamy.
Beat in the egg and vanilla extract.
Add in the flour, salt, baking soda, cinnamon and cloves until combined.
Lastly, stir in the oats.
Drop cookie dough by rounded Tablespoonfuls onto the cookie sheets, about 1-2" apart.
Bake for approx. 10 minutes, rotating pans halfway through baking time to ensure they're evenly baked.
Cool the cookies on the baking sheets for about 10 minutes before very carefully transferring them to a wire rack to cool completely.
Once cookies are cool, take a cookie and place a huge ½ cup-sized dollop of vanilla ice cream onto one half of the cookie; sandwich with another cookie.
Allow the sandwiched cookies to freeze for about 30 minutes to firm up.
Prepare Candiquik according to package directions.
Dip half of each sandwich into the Candiquik and return to the prepared sheet to allow the chocolate to set.
Store leftovers in the freezer, wrapped up.

Grilled Chicken Street Tacos

1 1/2 lbs trimmed boneless skinless chicken thighs
1/4 cup fresh lime juice
1/4 cup olive oil
3 cloves garlic , peeled and smashed
2 tsp ground cumin
1 1/4 tsp ancho chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
24 mini corn taco shells, warmed
1 large avocado , cored and sliced
1 small red or yellow onion , chopped
3 Tbsp chopped cilantro
Lime wedges
Mexican hot sauce

Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.

Preheat a grill over medium-high heat (it should come to 425 - 450 degrees). Remove chicken from marinade. Season lightly with salt and grill until chicken has cooked through (thickest center should register from 165), turning once halfway through grilling, about 4 - 5 minutes per side. Transfer to a plate, cover with foil and let rest 5 minutes.
Dice grilled chicken into cubes. Layer together two tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.

Note
If you don't want to double up on the tortillas you'll only need about 12.

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Kentucky Hot Brown Sandwich

Cream Gravy
1 stick butter
1 1/4 cups all-purpose flour
4 cups whole milk
1 1/2 tablespoons chicken base
Sandwich
8 slices bread
12 ounces sliced turkey breast
12 ounces sliced ham
8 thin slices tomato
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan
8 slices bacon, cooked

To make cream gravy, melt butter in a medium saucepan. Stir in flour and cook for 1 minute. Gradually whisk in milk. Whisk in chicken base. Bring to a simmer and cook 2-3 minutes. Keep warm.
Preheat oven to 350 degrees. Toast all 8 slices of bread and cut in half diagonally.
Use an oven-safe plate to assemble each sandwich. If you do not have oven-safe plates, use a baking sheet or cake pan. Place triangle slices of bread on the plate, using 4 triangles per serving. You can overlap them or arrange them with the corners towards the center of the plate so that they form a square.
Warm the turkey and ham by microwaving briefly. Place 1/4 of the turkey and ham on top of the bread.
Ladle with cream gravy. Place 2 tomato slices on top of gravy and cover with cheddar and parmesan cheese.
Crisscross 2 slices of bacon on top. Place in oven until cheese is completely melted.
Repeat for remaining sandwiches.

Grilled Honey Shrimp Bowls

1 cup brown rice
1/4 cup honey
2 tablespoons reduced sodium soy sauce
4 cloves garlic, minced
1 tablespoon freshly grated ginger
Zest of 1 lime
1 teaspoon Sriracha
1 pound medium shrimp, peeled and deveined
1 avocado, halved, peeled, sliced
1 1/2 cups cherry tomatoes
2 tablespoons olive oil
Kosher salt and ground black pepper, to taste
1 cup corn kernels, frozen, canned or roasted
2 tablespoons chopped fresh cilantro leaves

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk honey, soy sauce, garlic, ginger, lime zest and Sriracha.
Reserve 2 tablespoons and set aside.
In a gallon size Ziploc bag or large bowl, combine honey mixture and shrimp; marinate for at least 1 hour, turning the bag occasionally.
Drain the shrimp from the marinade.
Preheat grill to medium high heat.
Add shrimp to grill and cook, flipping once and basting with reserved marinade until cooked through, about 2-3 minutes on each side.
Brush avocado and tomatoes with olive oil.
Add to grill and cook, flipping once, until charred, about 1-2 minutes; season with salt and pepper, to taste.
Serve shrimp immediately with rice, avocado, tomatoes and corn, garnished with cilantro, if desired.

Cheddars Honey Butter Croissants

Honey Butter Recipe

1 cup Powdered Sugar
1 cup Butter
1 cup Honey

Mix all together and heat to melt.

Honey Croissants

2 (1/4-ounce) packages active dry Yeast or 5 teaspoons active dry yeast
3/4 cup warm Water
3 1/2 cups all-purpose Flour, divided
1/2 cup Water
1 1/2 tablespoons Honey
2 cups Butter, chilled
1 large Egg
1 tablespoon Water

Combine yeast and warm water, stirring to dissolve and activate the yeast. Let stand about 10 minutes.
In a large mixing bowl, mix together yeast mixture, half of the flour, 1/2 cup water, and honey.
Beat until smooth then cover the bowl with a towel and let stand for 1 1/2 hours.
With a pastry knife or two butter knives, cut butter into remaining half of flour.
Add yeast mixture and fold together to just moisten flour without breaking up the butter pieces.

Turn dough out onto a lightly floured surface and pat down, rolling into a 18 x 12-inch rectangle.
Using a spatula, fold one-third of the dough toward the center, then fold another one-third from the other side. Lift the folded dough off the work surface and scrape the surface clean. Sprinkle the work area with flour and repeat the rolling and folding 3 more times. If the dough becomes too soft, chill until firm again.
Roll dough into a thin rectangle then cut diagonally to form 12 triangles; roll each triangle from the wide end to the point.
Place on ungreased baking sheets, curving the ends into a crescent shape.
Beat egg with 1 tablespoon water and brush on top of the croissants.
Let rise for about 1 hour.
Preheat oven to 375°F.
Re-glaze croissants with egg/water mixture then bake until puffed and brown, about 10 minutes.
Bake the croissants for 15-19 minutes or until they are fully puffed up and browned.
Remove from oven when the croissants are done.
Allow to cool for 2 to 3 minutes, then drizzle the warm honey butter over the warm croissants.

Notes
The butter and the folding are what make these croissants so flaky, so don’t let the butter get so soft it will mix into the dough, and don’t skimp on the folding process.

If you want easy use a package of frozen croissants.

Bucatini Alfredo

3 oz. bucatini pasta per person
salt
2 tbsp. butter
1 tbsp. olive oil
1 garlic clove, pressed
¼ tsp white pepper
½ tsp mustard powder
1 cup double cream
1 tbsp. cream cheese (optional)
1/3 cup freshly grated Parmesan
½ cup frozen peas, thawed
2oz. baby spinach, rinsed

Put a large pan of water with plenty of salt on to boil. In a skillet or a shallow pan melt the butter; add the olive oil, garlic, the white pepper and the mustard powder. Let it cook for a minute, then pour in the cream and add the cream cheese, if using – it makes the sauce a little creamier, nothing else.
Let it bubble for a couple of minutes while you cook the pasta according to the package instructions, minus 2 minutes – you want it very much al dente as it will finish off cooking in the skillet.
Add two thirds of the Parmesan to the sauce and let it bubble until thickened and slides smoothly off the sides of the pan.
Just before the end of cooking, add the peas and the spinach leaves to the pasta pan. Drain reserving ½ cup of the cooking water.
Add the pasta with the peas and spinach to the sauce and pour in the cooking liquid.
Turn the heat down and swirl the pasta around in the sauce using tongs until almost all of the liquid has disappeared and the pasta is nicely coated in the sauce.
Divide between serving plates and serve with the remaining Parmesan to sprinkle on the plates.

Panera Ciabatta Bread

for the overnight sponge:

1 teaspoon active dry yeast
1/2 cup whole milk, heated to warm (105°-115°F)
1 1/4 cups cool water
1 cup sourdough starter*
2 cups unbleached all-purpose flour (Bob’s Red Mill is my favorite for breads)

for the dough:

2 cups unbleached all-purpose flour (again, Bob’s Red Mill is pretty awesome) + 1 cup more for additions (you won’t need that much, but it’s nice to have on hand)
1 tablespoon sea salt
1 tablespoon olive oil
1/4 cup cornmeal
2/3 cup (or so) all-purpose flour for the work surface
*so, as you read above, this is my first time making a successful sourdough starter, and I couldn’t be more thrilled. I tried one from this very book, actually, and it was weird and terrible. I asked for help on Facebook, and Facebook swept me up in its wings. So many lovely people responded, all of whom know way more about bread than I do, and they directed me to this starter recipe: it worked beautifully, and I have yet to kill it. Which is amazing. If you have your own starter, obviously use it here. If you don’t, this one comes highly recommended, by me and by a swarm of others. So make your starter and let it…er…start, and away we go.

Make the sponge:

In a large bowl, dissolve the yeast into the warm milk and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the water, sourdough starter of your choosing, and bread flour, mixing until everything is homogenous. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Make the ciabatta:

Remove the plastic wrap from your sponge and transfer to the bowl of a stand mixer fitted with the dough hook attachment (or, alternatively, do this by hand if you have a specific way you normally make bread). Add the flour, salt, and oil; knead on low speed until soft and springy, about 7 minutes. See my note below on adding additional flour, and remember to scrape the bowl down periodically with a plastic scraper.

Note: I watched this the entire time, and needed to add a little bit more flour as it went; it shouldn’t clean the sides of the bowl, necessarily, but it should come off of it a little bit and smooth out. I added 1/2 cup more as it was kneading, and felt like that was perfect. You add more or less as you see fit, but don’t make it too dry. Aim for “not sticky oozy glob.”
Remove the bowl from the stand mixer and give it one more scrape-down to catch the sides. Use your hands to incorporate any side leftovers, and cover the bowl with plastic wrap. Place in a warm spot in your kitchen and let rise for about 3 hours; it should double in bulk. Alternatively, you can place the bowl in the fridge overnight, which is what I did, and it turned out beautifully. The chill on it makes it easier to work when you shape the loaves, so you pick. I think if you’ve done ciabatta before, you’re prepared for how soft and sticky it is. If you haven’t, I would recommend the refrigerator/overnight method first.
When your dough is ready, sprinkle two half-sheet pans generously with cornmeal.
Cover your work surface with that heap of flour (2/3 cup) and use your pastry scraper to turn the dough out of the bowl onto the prepared surface. Cut the dough into two equal pieces with a large, sharp knife.
Sprinkle a little more flour over top your two dough halves while you gently shape each piece outward into long, flat rectangles, about 6 inches by 16-18 inches in total size. Carefully pick up each loaf by weaving it over your hands and transfer it to the center of the prepared pan.
Cover the loaves loosely with two clean kitchen towels (1 each) and leave them to rise in a warm place in your kitchen until soft and puffy, 1 1/2 to 2 hours.
When ready to bake, place your oven racks in the middle and lower third of your oven, and preheat to 450°F.
Place your bread into oven gently, and bake until they are lightly browned and sound hollow when tapped, about 18-20 minutes. Transfer to wire racks to cool completely before serving. That part, yes, will be difficult.
Makes two really big loaves; ones which you could use for slicing and serving as an appetizer with flavored olive oil, toasting for crostini or bruschetta, or making breakfast sandwiches much like the mediterranean egg sandwich coming up next.