Bourbon-Butter-Salted Pecan Ice Cream

Ingredients

  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon table salt
  • 1 cup coarsely chopped pecans
  • 1/2 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 2 tablespoons bourbon
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Special-Occasion White Cake

Ingredients

  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup cold water
  • 4 egg whites
FROSTING:
  • 2 cups shortening
  • 6 cups confectioners’ sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons milk
  • Lilac paste food coloring
  • Edible pansies

Grilled Polenta and Radicchio with Balsamic Drizzle

Ingredients

  • 2 cups water
  • 2 cups soy milk
  • 2 garlic cloves, smashed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 cup instant polenta
  • Salt and freshly ground pepper
  • 1 cup balsamic vinegar
  • 2 medium heads radicchio, cut into 1-inch-thick wedges through the cores
  • Extra-virgin olive oil, for drizzling and brushing

Kittencal’s Italian Melt-in-Your-Mouth Meatballs

Ingredients

  • 1 1⁄2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
  • 1 large egg, slightly beaten
  • 1⁄2 cup grated parmesan cheese
  • 1⁄3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
  • 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
  • 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
  • 1 teaspoon fresh ground black pepper
  • 1⁄3 cup milk (can use up to 1/2 cup milk)
  • 1⁄2 teaspoon dried oregano (optional, or to taste)
  • 1⁄4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Buffalo Chicken Roll-Ups

Ingredients

  • 8 lasagna noodles, cooked, drained and cooled
  • 8 oz. whole-milk ricotta cheese
  • 1 c. freshly grated Parmesan
  • 1/2 c. crumbled blue cheese
  • 1/2 c. chopped fresh parsley, divided
  • 2 large eggs, lightly beaten
  • 4 tbsp. melted butter
  • 1/2 c. hot sauce (such as Cholula)
  • Kosher salt
  • Freshly ground black pepper
  • 3 c. shredded rotisserie chicken
  • 3 c. marinara
  • 2 c. grated mozzarella

Buttery Soft Pretzels

Ingredients

  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • 1/4 cup kosher salt, for topping

Directions

  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  5. Bake in preheated oven until browned, about 8 minutes.

Fluffernutter Swirl Skillet Cookie

Ingredients

  • Cooking spray, for skillet
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. unsalted butter, softened
  • 2/3 c. brown sugar
  • 2/3 c. sugar
  • 2 large eggs
  • 1 1/2 c. creamy peanut butter
  • 1 tsp. vanilla extract
  • 2 c. REESE’S Peanut Butter Chips
  • 1 1/2 c. marshmallow creme
  • 2 tsp. water

Directions

  1. Preheat oven to 350º F and grease a 10” oven-safe skillet with cooking spray. In a medium bowl, whisk together flour, baking soda, and salt.
  2. In a large bowl using a hand mixer, cream butter and sugars. Add eggs, peanut butter, and vanilla and beat until smooth. Add dry ingredients and beat until completely combined, then fold in REESE’S Peanut Butter Chips. Transfer dough to prepared skillet.
  3. In a medium bowl, combine marshmallow creme and water and microwave on high for 10 seconds. Pour marshmallow creme mixture in a spiral on cookie dough and use a butter knife to swirl into dough.
  4. Bake until cookie is golden and a toothpick inserted in the center comes out clean, 40 minutes. Let cool 10 minutes, then serve.